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Fajita Burritos

by Tanya

fajita burritos

As you may recall, I had an epic fail in the kitchen last week when I attempted to try a new pancake recipe. Crash and burn, baby. Thankfully, it was just a minor hiccup on the road to some good eats!

I love Mexican food and generally try to find an authentic mom and pop restaurant to support. But I can admit, without shame, that I adore Chipotle’s vegetarian fajita burritos. They are so yummy! And my version turned out pretty fantastic too.

For me, the key component is imitating their cilantro rice. Now, I’m not a big fan of cilantro. In fact, I really dislike it, even though I strangely adore this rice. It’s the perfect combination of sweet (thanks to a little sugar) and sour (thanks to a little lime).

You also need to use the right kind of tortilla. In Southern California it’s not too hard to find a light yet chewy tortilla. I used Romero’s Tortillas, which I found at Target. If your grocery store doesn’t carry that brand, then Mission is a good substitute.

fajita burrito

This recipe does have a few steps but surprisingly comes together quickly and is so flavorful. Plus, it reheats beautifully too. I plan to share my famous (at least in my mind) guacamole recipe on Wednesday.

Print Recipe

Fajita Burritos

Servings: 6

Ingredients

  • 2 tsp canola or vegetable oil
  • 2 garlic cloves minced
  • 2 chilies in adobo sauce
  • 1 tbsp fire roasted green chiles
  • 1/2 tsp kosher salt
  • 1/2 cup water
  • 2 cans 15 oz pinto beans drained and rinsed
  • 1/2 lime juiced
  • 6 10-inch flour tortillas
  • sour cream optional topping
  • cheddar or Mexican blend shredded cheese optional topping
  • guacamole or avocado slices optional topping
  • salsa optional topping

Cilantro Lime Rice

  • 1 cup long grain rice rinsed
  • 1 tbsp butter
  • 2 cups water
  • 1-2 limes
  • 1/2 tsp sugar
  • 3 tbsp cilantro chopped
  • salt to taste

Fajita Veggies

  • 2 onions thickly sliced
  • 2 red or green bell peppers thickly slices
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions

  • FOR BEANS: Heat oil in a large nonstick skillet over medium heat. Add garlic to the pan, cook 1 minute, stirring frequently. Stir in 1/2 cup water, green chilies, 2 whole chiles in adobo sauce and beans, bring to a boil. Reduce heat to medium-low, simmer for 10 minutes, or until liquid is almost absorbed. Remove chiles for mild beans or leave them in for spicy beans. Add lemon juice and salt to taste. Lightly mash with a fork or potato masher. If it gets dry, add a little water.
  • FOR RICE: In a skillet, melt 1 tablespoon of butter over low heat. Add the rice and sugar and stir well. Once the rice gets aromatic and slightly toasted, add the juice of 1 lime. Stir for a minute. Add 2 cups water and salt. Bring to a boil, cover and cook for 10 minutes, or until water is absorbed and rice is fork tender. Stir in chopped cilantro and extra lime juice, if desired.
  • FOR VEGGIES: Preheat oven to 400℉. On a large cookie sheet, pile the bell pepper and onion slices together. Add 2 tablespoons of extra virgin olive oil and salt and pepper to taste then combine until the veggies are coated with olive oil. Bake for approximately 10 minutes or until tender, but still crunchy.
  • TO ASSEMBLE: Spoon about 1/3 cup of the rice down the center of each tortilla followed by about 1/3 cup of bean mixture. Add a few slices of bell pepper and onion and your favorite toppings (sour cream, guacamole, etc) then roll up burrito style. Serve immediately.

Notes

This looks more intimidating than it really is! I start by getting the veggies ready then set them aside. Next, I get the beans going. Once they are cooking, I start on the rice. Once the rice is boiling, I then put the veggies in the oven. The beans will probably get done first, but they can also hangout the longest too. You may need to add a little more water so they don’t dry out. Otherwise, once the rice is done so are the veggies, and it’s time assemble and eat!
You can also make the beans and rice in advance and reheat while the veggies roast in the oven too.
Also, you need to briefly heat your tortillas before assembling, so they become pliable. Otherwise, when you try to fold them, they may crack. I generally spray them with a bit of nonstick spray and heat them in a skillet for a few seconds on each side. You can also heat them in the microwave too.
You will have leftover chiles in adobo sauce and fire roasted green chiles. I don’t like to waste food, so may I suggest you use some of the leftover chiles in adobo sauce to make the yummiest chiptole dip that goes great with sweet potato fries or with sandwiches. Or add a little sour cream to the chiptole dip and serve with the burritos. I used the leftover fire roasted green chiles in an omelet the next morning. So good!

Enjoy!

Tanya