Chipotle Beef Burritos
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Serves: 6
 
Spicy tender beef cooked with chipotle peppers & lime juice stuffed into soft flour tortillas with rice, beans, and homemade pico with corn. Totally filling & amazing.
Ingredients
  • 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
Instructions
  1. Heat the vegetable oil in a large skillet over medium high heat. Add the beef and brown for about 2 minutes.
  2. 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.
  3. 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.
  4. Start the rice. You'll have time now to cook white rice before the beef is done. Just cook according to your package instructions.
  5. To make the pico de gallo with corn, toss all the ingredients together. Stir. Done.
  6. 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.
  7. 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.
  8. 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.
  9. Serve the burritos with the salsa & sour cream.
Recipe by Sugar Dish Me at https://www.sugardishme.com/chipotle-beef-burritos/