prep time
20 min
cook time
25 min
serves
8–10 burritos
difficulty
Easy
✦ how it actually went
Ingredients
- 1 lb skirt or flank steak, thinly sliced
- 1 packet fajita seasoning (the $3.99 one is fine)
- 1 large red onion, sliced
- 1 each green, orange, and yellow bell pepper, sliced
- 2 cups cooked white rice
- 1 can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 8–10 large flour tortillas
- whatever else is in your fridge, honestly
Method
- 01 Bleach your work surface. I’m serious. Two square feet of clean counter is all you need. Everything else can be chaos.
Bleach your work surface. I’m serious. Two square feet of clean counter is all you need. Everything else can be chaos.
- 02 Season the steak with fajita seasoning. Heat a large pan over medium-high. Cook the steak in batches until browned and cooked through. Set aside.
Season the steak with fajita seasoning. Heat a large pan over medium-high. Cook the steak in batches until browned and cooked through. Set aside.
- 03 In the same pan, cook the peppers and onions until softened and slightly caramelized, about 8 minutes. Add the steak back in and toss everything together.
In the same pan, cook the peppers and onions until softened and slightly caramelized, about 8 minutes. Add the steak back in and toss everything together.
- 04 Warm your tortillas. Lay one flat on your clean work surface. Layer: rice, black beans, cheese, then the meat and pepper mixture. Don’t overfill. You will overfill. It’s fine.
Warm your tortillas. Lay one flat on your clean work surface. Layer: rice, black beans, cheese, then the meat and pepper mixture. Don’t overfill. You will overfill. It’s fine.
- 05 Fold the sides in, then roll from the bottom up. Tight but not aggressive.
Fold the sides in, then roll from the bottom up. Tight but not aggressive.
- 06 Heat your cast iron skillet over medium. Place burritos seam-side down. Press gently. Cook 2–3 minutes per side until golden and sealed. The cast iron is doing important work here.
Heat your cast iron skillet over medium. Place burritos seam-side down. Press gently. Cook 2–3 minutes per side until golden and sealed. The cast iron is doing important work here.
- 07 Transfer finished burritos to a tray while you work through the batch. Try not to eat them directly off the pan. You will eat them directly off the pan.
Transfer finished burritos to a tray while you work through the batch. Try not to eat them directly off the pan. You will eat them directly off the pan.
Notes
- ✦ The fajita seasoning packet with the $3.99 price sticker is not a compromise. It is a decision. Own it.
The fajita seasoning packet with the $3.99 price sticker is not a compromise. It is a decision. Own it.
- ✦ The cast iron skillet should be spotless even if the rest of the kitchen isn’t. This is non-negotiable. The burrito deserves a clean pan.
The cast iron skillet should be spotless even if the rest of the kitchen isn’t. This is non-negotiable. The burrito deserves a clean pan.
- ✦ You can put literally anything in these. Leftover roasted vegetables. Scrambled eggs. That half-block of pepper jack that’s been in the fridge for a week. Burritos are forgiving.
You can put literally anything in these. Leftover roasted vegetables. Scrambled eggs. That half-block of pepper jack that’s been in the fridge for a week. Burritos are forgiving.
- ✦ The wine is not an ingredient. The wine is for the cook. Pour yourself a glass before you start.
The wine is not an ingredient. The wine is for the cook. Pour yourself a glass before you start.
