Ultimate Beef Burrito

Run cold water over the rice until the water runs clear to remove excess starch and prevent a gummy texture.

In a medium pot, add the rice, water, and salt.

Place the pot over medium-high heat and let it reach a rolling boil.

Reduce heat to low, cover, and cook until all the water is absorbed.

Remove from heat, let sit for a few minutes, then fluff with a fork and stir in fresh lime juice and chopped cilantro.

Heat olive oil in a large skillet over medium heat. Add chopped red onion and cook until softened.

Add minced garlic and ground beef, breaking it up with a spatula. Stir occasionally until fully browned.

Stir in cumin, smoked paprika, oregano, salt, and black pepper, mixing well to coat the beef evenly.

Pour in the diced tomatoes, reduce heat, and let simmer until the sauce thickens.

Heat olive oil in a small pan over medium heat. Add minced garlic and cook until fragrant.

Stir in the black beans, salt, and water, mixing to combine.

Cook for a few minutes, stirring occasionally, until the beans are warmed through and slightly softened.

In a bowl, whisk together sour cream, mayonnaise, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and hot sauce.

Cover and refrigerate for at least 10 minutes to allow the flavors to meld.

Heat in a dry skillet or microwave to make them more pliable and prevent cracking.

Place a tortilla on a flat surface and layer the fillings in the center, starting with the seasoned beef, followed by cilantro lime rice, black beans, creamy burrito sauce, and shredded cheese.

Fold in the sides, then roll the burrito tightly from the bottom up, tucking as you go.

Place the burrito seam-side down in a dry skillet over medium heat and toast until golden brown.

Serve with extra creamy sauce, guacamole, and salsa on the side. Add a drizzle of hot sauce for extra heat. Pair with crispy tortilla chips or a side of Mexican street corn.