Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups cooked cilantro lime rice
  • 15 oz canned refried black beans
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 0.5 cup sour cream
  • 1 large avocado, sliced
  • 4 extra-large flour tortillas (12-inch)

Instructions:

  1. Sauté the aromatics. Heat the olive oil in a 12 inch skillet over medium high heat until it shimmers. Add the finely diced onion and cook for 4-5 minutes until translucent and slightly golden at the edges.
  2. Brown the beef. Move the onions to the side and add the 1 lb ground beef. Break it up with your spatula into small crumbles. Note: Don't over stir; let it sit for 2 minutes initially to develop a dark crust.
  3. Add the garlic and paste. Once the beef is mostly browned, stir in the minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark, rusty red.
  4. Season the filling. Sprinkle the cumin, smoked paprika, chili powder, oregano, salt, and pepper over the meat. Stir well to coat every piece of beef in the spice infused fat.
  5. Simmer and thicken. Add a splash of water (about 2-3 tbsp) to the pan to help deglaze the bottom. Let it simmer for 3-4 minutes until the liquid has reduced into a thick glaze.
  6. Warm the tortillas. Heat each 12 inch tortilla over an open flame for 5 seconds per side or in the microwave for 15 seconds. Note: This makes the gluten relax so the tortilla won't snap when folded.
  7. Layer the base. Spread a quarter of the refried black beans in the center of the tortilla, followed by 1/2 cup of the cilantro lime rice. This creates a sturdy foundation for the heavier beef.
  8. Add the star components. Top the rice with a generous scoop of the spiced beef and a handful of the freshly grated cheddar cheese.
  9. Fold and seal. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go. Note: Aim for a cigar shape rather than a ball for even toasting.
  10. Sear the exterior. Place the burrito seam side down in a clean, hot skillet. Press down slightly and toast for 1-2 minutes per side until the shell is golden brown and crispy.