As far as favorites go, burritos have to be one of the most-loved dinners (or breakfasts or lunches) you can get your hands on—literally. Because what’s better than a meal rolled up into a perfectly edible package? This version includes all the classic components: ground beef, homemade pico de gallo and guacamole, corn, and melty Monterey Jack cheese. Easy and fun to assemble, these burritos are just as tasty as any takeout.
When slicing the jalapeño, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward. Feel free to add less or omit it if you don’t love heat. Ají amarillo and hot sauce are also spicy, so use only as much as desired.
If the tortillas crack when you’re rolling the burritos, set them aside to temper for a few minutes before continuing.
2 limes, divided
2 plum tomatoes
1 red onion, divided
1⁄2 cup black beans
12 ounces ground beef
3⁄4 cup shredded red cabbage
2 ounces shredded Monterey Jack cheese
1⁄2 cup corn
1 teaspoon ají amarillo
2 1⁄2 teaspoons Cholula hot sauce
2 flour tortillas
1⁄2 tablespoon olive oil
12″ large pan with lid
Halve limes. Peel onion and cut into small dice. Rinse remaining produce. Cut tomatoes into 1⁄4-inch dice. Rinse black beans. Pat beef dry with paper towel. Halve jalapeño lengthwise and using a knife tip, discard seeds. Finely chop as much as desired (see Recipe Tip).
Heat 1⁄2 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add beef. Season with 1⁄2 teaspoon kosher salt and pepper as desired. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Using a slotted spoon, transfer to a large bowl.
3. Make Filling and Pico de Gallo
Add cabbage, Monterey Jack, corn, black beans, and as much ají amarillo as desired to bowl with beef (see Recipe Tip). Stir to combine. Season with 1⁄4 teaspoon kosher salt and pepper as desired. Set aside. In a separate medium bowl, stir together juice of 1 lime, tomatoes, jalapeño, and 1⁄2 of onion until fully combined. Season with 1⁄4 teaspoon kosher salt and pepper as desired. Set aside.
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and place in a medium bowl, discarding skin. Add juice of remaining 1 lime, remaining onion, and as much hot sauce as desired (see Recipe Tip). Using a fork, mash until mostly smooth. Season with 1⁄8 teaspoon kosher salt and pepper as desired.
Lay tortillas on a clean dry surface. Spread 1⁄2 of guacamole evenly between them, reserving remainder. Add about 1 cup filling in a horizontal line to each tortilla, leaving a 1-inch border (see Recipe Tip). Fold in sides, then roll up tightly away from you to seal.
Add burritos seam-side down to a large pan over medium heat, cover, and cook until warmed through, 6-8 minutes. Halve on a diagonal. Enjoy warm with pico de gallo, remaining guacamole, and remaining filling alongside.
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