Step 1: Make the Cilantro Lime Rice : Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat olive oil or butter over medium heat. Add rice and toast lightly for 1–2 minutes. Add water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes (or until tender). Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro. Set aside.

Step 2: Cook the Chipotle Beef : Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3–4 minutes. Add minced garlic and chipotle peppers; cook for 1 minute. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in adobo sauce, tomato paste, smoked paprika, cumin, oregano, chili powder, salt, and pepper. Pour in the beef broth and simmer for 5–7 minutes, until the sauce thickens and coats the beef. Taste and adjust seasoning if needed. Remove from heat.

Step 3: Assemble the Burritos : Warm the tortillas in a dry skillet or microwave to make them pliable. Lay each tortilla flat and spoon some cilantro lime rice in the center. Add chipotle beef, beans, shredded cheese, and your favorite toppings (salsa, sour cream, avocado, etc.). Fold in the sides of the tortilla, then roll it up tightly into a burrito.

Step 4: Optional – Toast the Burritos : For a crispy exterior, heat a non-stick skillet or grill pan over medium heat. Place each burrito seam-side down and cook for 1–2 minutes per side until golden brown and lightly crisped.