So before we get things confused here, let me just clarify that this burrito is made with chipotle peppers and is not some kind of hopeful ode to Chipotle the restaurant. Because I’ll let you in on a little something: i have never been to chipotle (that was my attempt at type-whispering and I think it was slightly unsuccessful… anyways).
There is not much here at what I like to refer to as the end of the earth (it’s not the end of the earth in a good way with isolation and rolling hills as far as the eye can see, or the end of the earth like something as awesome as the Grand Canyon. This is the end of the earth like the most booming business is the Dollar General) so places like Chipotle end up roughly an hour away and we just never go there. So sometimes I feel left out when I start scrolling through Instagram and everyone takes gorgeous photos of burritos and I’m like, “Oh yeah? Well… here is a picture of my cat. So there.” And I can make my own burritos.
With chipotle peppers!!
Do you cook with chipotle peppers? I basically put them in everything. I even made chipotle pepper crab dip the other day. Yup. I love that smoky spice.
So these burritos are gonna start with the beef + delicious chipotle peppers. You’re gonna make a fast homemade pico de gallo while the beef cooks. Multi-tasking!!! And when it all comes together you’ll have a fast fresh meal that will not disappoint. Who needs a restaurant anyway (I mean besides me when I’m tired of washing dishes)?!
If you don’t eat red meat you could easily substitute chicken in this recipe. If you don’t eat any meat try cooking the beans with the chipotle peppers and lime juice. Need a low carb variation? Leave off the rice & tortilla and throw the rest of the burrito filling onto a nice green salad. A little salsa and low fat sour cream make an excellent dressing (totally my lunch today, f.y.i.).
- For the Beef:
- 1 tablespoon vegetable oil
- 1 pound lean steak ( NOT ground beef; I used stew meat here-- flank steaks would also work well), cut into slices about ½" thick
- 3-4 chipotle peppers in adobo sauce, finely chopped
- 1 lime
- ¼ cup chopped fresh cilantro
- ½ teaspoon kosher salt
- ¼ cup water (as needed)
- For the Pico de Gallo with Corn:
- 4 Roma tomatoes, diced
- ⅓ cup diced red onion
- ¼ cup frozen corn, thawed (toss it in a colander and run water over it for a minute)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Burritos:
- 6 burrito-sized flour tortillas
- 1 can black beans, drained & rinsed (or about 2 cups cooked)
- 1 cup cooked rice (white, brown-- it's your preference; cooking instructions include white rice because it's faster)
- 1 avocado, sliced
- sour cream & salsa for serving
- Heat the vegetable oil in a large skillet over medium high heat. Add the beef and brown for about 2 minutes.
- Throw in the chipotle peppers in adobo sauce and stir. Slice the lime in half and squeeze all the juice into the skillet. Stir, reduce the heat to medium and keep cooking.
- After about a minute stir in the cilantro and salt. Let the meat simmer, stirring occasionally. If the pan looks dry, add the water, stir, and continue cooking.
- Start the rice. You'll have time now to cook white rice before the beef is done. Just cook according to your package instructions.
- To make the pico de gallo with corn, toss all the ingredients together. Stir. Done.
- To pull everything together, lay out a tortilla. Spoon a little rice in the middle. Top with the black beans and pico. Add the beef and top the beef with the sliced avocado.
- Fold two sides of the tortilla in (I like to do short sides first -- so if your filling were in a line in the middle, start with the two parallel sides that the filling comes closest to touching). Fold the third side up and towards the middle and keep folding-- like a tortilla envelope. Repeat this with all the burritos.
- If you want to have that nice kind of grilled burrito crisp on the outside, heat a clean dry skillet over medium high heat. Place the burrito seam side down in the hot skillet for about a minute. turn it to the other flat side and repeat.
- Serve the burritos with the salsa & sour cream.