Cheesy Beef and Bean Burritos

Crisp skillet-toasted burritos layer well-browned beef, creamy beans, cilantro rice, and cheese with salsa roja and jalapeno-lime cream for dipping.

60 min

4 burritos

Ingredients

1 lb 85% lean ground beef

1 small yellow onion, finely diced, divided

3 garlic cloves

2 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp oregano

salt

black pepper

1 (15 oz) can refried beans

1 cup long-grain white rice

1 3/4 cups chicken broth

2 tbsp cilantro

4 large flour tortillas

1 1/2 cups shredded Monterey Jack cheese

1 (14 oz) can fire-roasted tomatoes

1 chipotle chile in adobo

1 tsp cider vinegar

1/2 lime

1/2 cup sour cream

1 pickled jalapeno

1 tbsp pickling brine

neutral oil

lime wedges

Medium saucepan with lid · Blender · Wide skillet · Small saucepan · Spatula · Clean kitchen towel

A roll that holds

Use about 3/4 cup total filling per tortilla. Overfilling makes the side folds spring open and creates a heavy center.

Prep ahead

The rice, salsa, and jalapeno cream can be made a day ahead; rewarm the rice and beef gently before rolling.

01. Cook the rice in broth, then rest it covered so the grains finish steaming before fluffing with cilantro.

02. Simmer and blend the smoky salsa until spoon-coating so it clings to the beef without soaking the tortilla.

03. Stir the jalapeno, sour cream, brine, and lime into a cool sauce, then hold it for serving.

04. Leave the beef untouched at first to develop a dark crust; breaking it up too early releases liquid and prevents browning.

05. Cook the aromatics and spices into the browned meat, then add only enough salsa to bind the filling without making it wet.

06. Keep tortillas covered after warming so they remain supple enough to roll without cracks.

07. Build each burrito in the lower third, leave a generous border, fold both sides in, and use the first bottom fold to pull the filling tight.

08. Start seam-side down in a lightly oiled skillet so the wrap seals before turning it crisp.

09. Let the burritos settle for 2 minutes before a clean diagonal cut, then offer both sauces on the side.