Super Chipotle-Style Burritos

Instructions

1. In a large skillet over medium-high heat, cook the ground beef until browned.
2. Drain excess grease and stir in the taco seasoning, following the packet directions.
3. Warm the refried beans in a small pot or the microwave until spreadable.
4. In a blender, combine the avocado, sour cream, mayonnaise, cilantro, lime juice, garlic, and salt, then blend until smooth to make the avocado ranch sauce.
5. Lay each tortilla flat and spread a layer of refried beans down the center.
6. Add a layer of rice, followed by the seasoned beef.
7. Sprinkle a generous layer of shredded cheese over the filling.
8. Fold in the sides and roll each tortilla tightly into a large burrito.
9. Place the burritos seam-side down in a hot skillet with a sprinkle of extra cheese underneath, pressing gently to melt a crispy cheese crust onto the tortilla, then flip and repeat on the other side.
10. Drizzle generously with the avocado ranch sauce and top with pico de gallo before serving.

Variations

• Swap in shredded pork carnitas or seasoned shrimp instead of beef or chicken.
• Use brown rice or cauliflower rice for a lighter option.
• Add black beans or corn to the filling for extra texture.
• Make it spicy with pepper jack cheese and a diced jalapeño mixed into the avocado ranch.

Tips

• Pressing the burrito seam-side down onto a bed of cheese in the hot skillet creates that crispy, golden cheese crust on the outside — don’t skip this step.
• Warm the tortillas briefly before filling to make them easier to roll without tearing.
• Roll tightly and tuck in the sides first to keep the filling secure while it crisps in the skillet.
• Make the avocado ranch ahead of time and store in the fridge for up to 2 days for quick assembly later.