Mission-Style Beef Burrito

1. Beef Filling

Heat 0.63 tsp of extra virgin olive oil in a pan. Add 0.50 ea of diced yellow onion and sauté until translucent. Add 8 oz of ground beef, 0.02 oz of ground cumin, 0.01 oz of chili powder, and 0.02 oz of kosher salt. Cook until the beef is browned and fully cooked through. Set aside.

2. Black Beans

Heat 0.63 tsp of extra virgin olive oil in a separate pan. Add 0.25 ea of diced yellow onion and sauté until translucent. Add 4 oz of black beans, 0.01 oz of ground cumin, and 0.01 oz of kosher salt. Cook until the beans are heated through and well-seasoned. Set aside.

3. Rice

Bring 8 oz of water to a boil. Add 4 oz of white long grain rice, 0.01 oz of kosher salt, and 0.63 tsp of extra virgin olive oil. Reduce heat, cover, and simmer until the rice is tender and water is absorbed. Fluff with a fork and set aside.

4. Burrito Assembly

Warm a large flour tortilla on a skillet or in the microwave until pliable. In the center of the tortilla, layer 2 oz of shredded cheddar cheese, cooked beef filling, black beans, and rice. Add 1 oz of shredded lettuce, 1 oz of diced tomato, 1 oz of sour cream, and 2 oz of pico de gallo. Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to enclose the filling completely.