Ingredients
- 6 large tortillas
- 1 lb lean ground beef
- 1½ cup cilantro-lime rice see note below on how to make it
- ¾ cup canned black beans drained
- 1½ cup shredded sharp cheddar
- ⅓ cup sour cream
- ¾ cup guacamole or substitute with mashed avocado with a pinch of salt and lime, see note on how to make the guacamole.
- ½ cup pico de gallo see note below
- ½ tsp kosher salt for the ground beef plus more to taste
- ½ tsp ground black pepper
- 1 tsp chili powder
- ¼ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ½ tsp dried oregano
- 2 tbsp of tomato paste
- ¾ cup water
- 1 tbsp neutral oil sunflower oil, vegetable oil, or light olive oil. You don’t need oil if using an 80/20 or 85/15 ground beef (only if using 90/10 or 95/5).
Instructions
- Cook the ground beef. To a frying pan, over medium-high heat, add the oil. Once the oil is shimmering and hot, add the beef and sauté, breaking it down with a spatula. Once the beef is no longer pink, and the water it released has evaporated, add salt, pepper, garlic powder, paprika, cumin, chili powder, and tomato paste, and cook for 30 seconds, stirring. Turn the heat down to medium and add two-thirds cup of water. Cook until the liquid has mostly disappeared (about 7 more minutes), stirring occasionally.
- Get everything ready to assemble the burritos: the cooked ground beef, the cilantro lime rice, the shredded cheese, the drained canned black beans, the pico de gallo, the guacamole, the sour cream, and the tortillas.
- Assemble the burritos. To each tortilla, add: the cilantro-lime rice (1/4 cup), the cooked ground beef (1/3 cup), the drained canned black beans (2 tbsp), the shredded cheese (1/4 cup), the pico de gallo (1 1/2 tbsp), the sour cream (1 tbsp), and the guacamole (2 tbsp).
- Fold the bottom end of the tortilla over the fillings, then the sides over that, and finally roll forward until you form the burrito.
Notes
Note 1. Making cilantro-lime rice. To 1 and 1/2 cup of warm cooked rice, add 2 tbsp butter, 2 tbsp of lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro, and a pinch of salt.
Note 2. Pico de Gallo. To make pico de gallo, finely dice tomatoes (preferably roma or plum) to get about 1/2 cup, white onion (about 2 tbsp finely diced), and cilantro (about 2 tbsp finely chopped or minced). Add a pinch of salt and half a tbsp of lime juice (or to taste). You can also add finely diced jalapeño or serrano pepper to taste, if you want a bit of heat.
Note 3. Guacamole. You can use this recipe to make a bigger batch. Or, to make the amount needed for this recipe, can use 2 medium avocados, mash them, and then add a pinch of salt, 1/2 tbsp of lime juice, fresh cilantro (1 tbsp finely chopped/minced), onion (1 tbsp finely diced), and optionally, tomato (about half a tomato finely diced).