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If this burrito recipe can prevent just one burrito emergency… eventually… it will all be worth it.
Ingredients for Average Betty’s Burrito 911: San Francisco Style
For the Rice:
1/2 cup white rice
1 tsp canola oil
3/4 – 1 cup chicken broth
1 1/2 tbsp favorite salsa
For the Pico de gallo:
1/2 – 3/4 cup diced tomatoes
1/2 cup chopped onion
1/2 cup cilantro leaves
1 tbsp diced jalapeno
few squeezes of fresh lime
few cracks of pepper
For each Burrito:
1 burrito sized flour tortilla
3 – 4 tbsp shredded cheese (Monterey Jack & Cheddar)
1/2 cup chopped grilled chicken
2 tbsp pico de gallo
2 tbsp rice
2 tbsp black beans (drained)
Mark my words!
Add 1 tsp canola oil to a saucepan over medium-high heat.
Add rice, low sodium chicken broth and salsa.
Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Makes 1 1/2 cups rice.
Chop onion, tomato, cilantro leaves and jalapeno. Stir together and add lime, a dash of salt and a few cracks of black pepper to make pico de gallo. Makes about 1 cup pico de gallo.
To assemble the burrito:
Slightly dampen tortilla with water.
Start with a layer of shredded cheese.
Add a layer of chicken.
Top with pico de gallo.
Add layer of rice.
Top with black beans.
Finish with another layer of shredded cheese.
With damp hands, carefully fold over the sides.
Tucking as you roll.
That looks like a burrito right there!
Place on a baking sheet flap-side down.
Cover with foil and bake in a preheated 350(F) oven for 10-15 minutes.
For a more crispy exterior, cook over medium heat on the stove top in a non-stick skillet until golden. Or go completely crazy and throw them on the grill. Mmmm. Grill marks make everything taste better :)
Serve with a simple guacamole (mashed avocado, salt, pepper and diced tomato) and your favorite hot sauce! (Betty’s favorite is Tapatio!)
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