Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or 1 1/2 lb flank steak
- 2 tbsp adobo sauce + 1 tbsp minced chipotle in adobo, 1 tbsp lime juice, 2 tbsp oil, 2 cloves garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/4 tsp kosher salt
- 1 cup long-grain white rice, 1 3/4 cups water, 1 tbsp oil, 1/2 tsp salt, 1 tbsp lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro
- 2 (15 oz) cans black beans, 1/2 cup water, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt
- Pico: 3 Roma tomatoes, 1/4 cup red onion, 1 jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, 1/4 tsp salt
- Guacamole: 2 avocados, 2 tbsp lime juice, 1/4 cup red onion, 2 tbsp cilantro, 1 small garlic clove, 1/2 tsp salt
- 4 (12-inch) burrito tortillas, 1 1/2 cups shredded cheese, 1/2 cup sour cream, 2 cups shredded romaine
Do This
- 1. Mix adobo marinade; coat chicken or steak and rest 10 minutes.
- 2. Cook rice (simmer 15 minutes, rest 10), then stir in lime + cilantro.
- 3. Stir together pico; mash guacamole.
- 4. Simmer beans with water + spices 6–8 minutes.
- 5. Cook chicken to 165°F (about 12–14 minutes total) or steak to 130–135°F for medium-rare; rest, then slice.
- 6. Warm tortillas; set up an assembly line with all fillings.
- 7. Build, roll tight, and optionally toast burritos seam-side down 1–2 minutes per side.
Why You’ll Love This Recipe
- Big, bold burrito-shop flavor at home with easy-to-find ingredients.
- The adobo protein plus cilantro-lime rice makes every bite taste layered and fresh.
- Make the components ahead for fast weeknight assembly.
- Flexible: choose chicken or steak, or swap in vegetarian fillings.
Grocery List
- Produce: 3 Roma tomatoes, 1 red onion, 1 jalapeño, 2 limes, 1 bunch cilantro, 2 avocados, 1 small head romaine (or bag of shredded romaine), 2 cloves garlic
- Dairy: 1 1/2 cups shredded Monterey Jack (or a cheddar-jack blend), 1/2 cup sour cream
- Pantry: 4 (12-inch) burrito tortillas, 2 (15 oz) cans black beans, 1 cup long-grain white rice, canned chipotles in adobo, olive oil (or neutral oil), kosher salt, ground cumin, smoked paprika, dried oregano, chili powder
Full Ingredients
Adobo Protein (choose one)
- Chicken option: 1 1/2 lb boneless, skinless chicken thighs (about 6–8 thighs)
- Steak option: 1 1/2 lb flank steak (or skirt steak)
- 2 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tbsp minced chipotle pepper in adobo (about 1 pepper)
- 2 tbsp olive oil (or neutral oil)
- 1 tbsp fresh lime juice
- 2 cloves garlic, finely grated or minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/4 tsp kosher salt
Cilantro-Lime Rice
- 1 cup long-grain white rice, rinsed until water runs mostly clear
- 1 3/4 cups water
- 1 tbsp olive oil (or neutral oil)
- 1/2 tsp kosher salt
- 1 tsp finely grated lime zest (from about 1 lime)
- 1 tbsp fresh lime juice (about 1/2 lime)
- 1/4 cup finely chopped fresh cilantro
Seasoned Black Beans
- 2 (15 oz) cans black beans, drained and rinsed
- 1/2 cup water
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
Pico de Gallo
- 3 Roma tomatoes, diced (about 2 cups)
- 1/4 cup finely diced red onion
- 1 jalapeño, seeds removed if desired, finely minced
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
Guacamole
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh cilantro
- 1 small garlic clove, finely grated
- 1/2 tsp kosher salt
For Assembly
- 4 (12-inch) burrito-size flour tortillas
- 1 1/2 cups shredded Monterey Jack (or cheddar-jack blend)
- 1/2 cup sour cream
- 2 cups shredded romaine lettuce
Step-by-Step Instructions
Step 1: Make the adobo marinade and season the protein
In a medium bowl, whisk together the adobo sauce, minced chipotle, oil, lime juice, garlic, cumin, smoked paprika, oregano, and salt until smooth.
Add the chicken thighs or flank steak and toss to coat well. Let sit at room temperature for 10 minutes while you start the rice. (If you want to prep ahead, cover and refrigerate up to 24 hours; bring closer to room temp for 15 minutes before cooking.)
Step 2: Cook the cilantro-lime rice
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, oil, and salt. Bring to a boil over high heat.
Once boiling, immediately reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice rest, still covered, for 10 minutes.
Fluff with a fork, then gently stir in the lime zest, lime juice, and chopped cilantro. Cover to keep warm.
Step 3: Mix the pico de gallo
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir well.
Let the pico sit for at least 10 minutes (it gets juicier and more flavorful as it rests). If it looks very wet, you can spoon off a little extra liquid before assembling burritos to avoid sogginess.
Step 4: Make the guacamole
Halve and pit the avocados, then scoop into a bowl. Add lime juice, red onion, cilantro, garlic, and salt.
Mash with a fork until creamy but still a little chunky. Taste and add a pinch more salt if needed. Cover and press plastic wrap directly onto the surface to help prevent browning.
Step 5: Heat the black beans
Add the drained beans, water, cumin, chili powder, and salt to a small saucepan.
Warm over medium heat for 6–8 minutes, stirring occasionally, until hot and slightly thickened. Reduce heat to low and keep warm.
Step 6: Cook the adobo chicken or steak
For chicken thighs: Heat a large skillet or grill pan over medium-high heat until hot. Add 1 teaspoon oil if your pan is dry. Cook chicken for 6–7 minutes per side, or until the thickest piece reaches 165°F on an instant-read thermometer. Transfer to a plate and rest for 5 minutes, then chop into bite-size pieces.
For flank steak: Heat a large skillet or grill pan over high heat until very hot. Cook steak for 4–5 minutes per side for medium-rare (target 130–135°F), or 6–7 minutes per side for medium (target 140–145°F). Rest 10 minutes, then slice thinly against the grain; cut slices into shorter burrito-friendly pieces.
Step 7: Warm the tortillas and set up an assembly line
Warm tortillas so they roll without cracking. Do one of the following:
- Microwave: Stack tortillas, wrap in a barely damp paper towel, and microwave for 20–30 seconds.
- Skillet: Warm each tortilla in a dry skillet over medium heat for 10–15 seconds per side.
Set out rice, beans, protein, pico, cheese, sour cream, lettuce, and guacamole so you can build each burrito quickly while everything is warm.
Step 8: Assemble, roll, and optionally toast the burritos
Lay one warm tortilla on a cutting board. Build a wide, compact line of fillings slightly below the center (this helps you roll tight). For each burrito, use:
- 1/2 cup cilantro-lime rice
- 1/2 cup seasoned black beans
- 5–6 oz cooked adobo chicken or steak
- 1/3 cup pico de gallo (drain excess juice if needed)
- 1/3 cup shredded cheese
- 2 tbsp sour cream
- 1/2 cup shredded romaine
- 1/4 cup guacamole (a generous scoop)
Fold the left and right sides in over the filling. Fold the bottom edge up and over the filling, then roll tightly into a burrito.
Optional (highly recommended): Toast the burrito seam-side down in a dry skillet over medium heat for 1–2 minutes per side, until lightly browned and sealed. Slice in half on a diagonal and serve right away.
Pro Tips
- Keep it rollable: Warm tortillas thoroughly. A cold tortilla cracks and makes the burrito leak.
- Prevent sogginess: Drain extra liquid from the pico and don’t overdo the sour cream. Wet fillings are the main cause of blowouts.
- Slice steak correctly: Always cut flank steak against the grain for tender, burrito-friendly bites.
- Big burrito trick: Pack fillings in a tight mound (not spread all over). A compact center rolls cleaner.
- Restaurant-style finish: Toasting the burrito in a skillet makes it sturdier and adds great flavor.
Variations
- Vegetarian Homewrecker-style: Swap the meat for 2 cups sautéed fajita veggies (bell pepper + onion) and add 1 cup corn.
- Burrito bowl: Skip the tortilla and layer everything in bowls; add crushed tortilla chips on top for crunch.
- Extra spicy: Add 1/2 teaspoon cayenne to the marinade and keep jalapeño seeds in the pico.
Storage & Make-Ahead
For best results, store components separately in airtight containers. Refrigerate for up to 4 days. Reheat rice and beans in the microwave (cover loosely) until steaming hot, and reheat chicken/steak gently in a skillet with a splash of water. Pico is best within 24–48 hours. Guacamole is best the day it’s made; press plastic wrap directly on the surface and refrigerate up to 24 hours. If you’ve already assembled burritos, wrap tightly in foil and refrigerate up to 24 hours; reheat in a 350°F oven for 20–25 minutes (unwrap and toast briefly in a skillet if you want a crisp exterior).
Nutrition (per serving)
Approximate, per 1 large burrito: 980 calories, 45 g protein, 105 g carbs, 43 g fat, 12 g fiber, 1,750 mg sodium. Values vary based on tortilla size, cheese amount, and whether you choose chicken or steak.
