Burrito Supremo
Burrito Supremo—‘Supreme’ in name and flavor. This indulgent, flavor-packed style catches the eye on any restaurant menu, but when made at home, it’s even better.
Ingredients
Cilantro Lime Rice
- 2 tbsp olive oil, smooth
- 1 cup white long grain rice
- 1/2 yellow onion, diced
- 2 cups water
- 1 tsp kosher salt, or to taste
- 1 lime, zested
- 2 tbsp lime juice
- 1/2 cup cilantro, chopped
Beans
- 3 cups cooked black beans
- 1 cup bean broth
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 3 tbsp olive oil, smooth
- To taste salt
Chipotle Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 chipotle peppers in adobo
- 1 tbsp lime juice
- 1 garlic clove, peeled
- To taste salt, (1 tsp kosher salt)
Beef Filling
- 2 tbsp olive oil, smooth
- 1 lb ground beef
- 2 tsp ground ancho chile
- 2 tsp smoked paprika
- 2 tsp ground onion
- 2 tsp ground garlic
- 1/2 tsp ground cumin
- To taste kosher salt, (1 tsp)
- 1 cup beef broth, low sodium
Additional
- Oaxaca or mozzarella cheese , grated
- Lettuce, shredded
- 5 flour tortillas, extra large
- Pico de gallo
- 1 avocado, diced
Instructions
Cook the Rice
- Rinse the rice under water until the water runs clear. Heat the oil in a medium pot over medium-high heat, then add the drained rice and diced onion. Sauté until fragrant, about 3 minutes.
- Pour in the water and add salt. Bring to a boil, then reduce the heat to medium-low and cover. Let it simmer gently until the water is absorbed and the rice is tender but not mushy.
- Remove from heat and let the rice rest, covered, for 10 minutes. Stir in lime zest, lime juice, and cilantro, then set aside.
Prepare the Beans
- Heat oil in a large pan over medium heat. Sauté the onions until golden brown, then add the garlic and cook for 1–2 minutes until fragrant.
- Pour in the cooked beans along with about 1 cup of their cooking liquid, stirring as you cook until the liquid thickens and coats the beans. Season with salt to taste and keep covered off the heat until ready to use.
Chipotle Sauce
- Combine all the sauce ingredients in a blender and process until smooth. Transfer the sauce into a container, cover, and refrigerate until ready to use.
Beef Filling
- Heat a large pan over medium-high heat and add the oil, then the ground beef. Press the meat evenly with a potato masher so it spreads across the pan. Let the underside brown, then break it apart.
- Add ancho chile, paprika, ground onion, ground garlic, cumin, and salt, stirring to combine evenly.
- Once the meat is fully cooked, pour in the broth and cook until it reduces almost completely, keeping the meat moist. Remove from heat and keep covered.
Make Pico de Gallo
- Prepare the pico de gallo and fold in the avocado. Keep covered.
Assemble the Burrito
- Heat an extra large flour tortilla until flexible. Layer rice, beans, ground beef, pico de gallo, cheese, lettuce, and chipotle sauce in the center of the tortilla.
- Fold the sides in toward the middle to keep the filling from falling out. Next, fold the bottom edge over the filling and roll the tortilla tightly. Fold any leftover side flaps inward and continue rolling until the burrito is fully wrapped, seam-side down to secure it.
- Cut the burrito in half and serve with a side of chipotle sauce for dipping.
Nutrition
Serving: 1burritoCalories: 1037kcalCarbohydrates: 83gProtein: 34gFat: 65gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 96mgSodium: 1039mgPotassium: 1106mgFiber: 15gSugar: 5gVitamin A: 1113IUVitamin C: 14mgCalcium: 183mgIron: 7mg
Nutrition information is automatically calculated and intended as an approximation only.