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Chipotle Burrito

A warm tortilla enveloping a medley of smoky, fresh, and vibrant flavors, bringing the fast-casual Chipotle experience right to your kitchen.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain rice
  • 2 cups water
  • 1 can 15 oz black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 4 large flour tortillas
  • 1 cup Monterey Jack cheese shredded
  • 1 cup fresh cilantro chopped
  • 1 medium tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa

Equipment

  • Large skillet
  • Medium saucepan
  • Cutting board
  • Knife
  • Large serving spoon
  • Measuring cups and spoons
  • Aluminum foil (for wrapping)

Method
 

  1. In a medium saucepan over high heat, combine rice and water and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender; fluff with a fork.
  3. Heat a large skillet over medium heat; add black beans, cumin, chili powder, and smoked paprika.
  4. Cook beans and spices for about 5 minutes, stirring occasionally, until heated through.
  5. In a separate skillet over medium heat, warm tortillas for 10–15 seconds on each side until pliable.
  6. To assemble, lay a tortilla flat and layer rice, seasoned beans, cheese, cilantro, diced tomato, sour cream, and salsa.
  7. Fold in the sides of the tortilla and roll from the bottom up to seal tightly.
  8. Slice burritos in half and serve immediately with extra salsa or guacamole.

Notes

Serve immediately and keep tortillas warm. Store leftovers wrapped individually in foil in the refrigerator for up to 3 days or freeze for up to 3 months.