Super Burrito

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Super Burrito to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Super Burrito, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 Fresh flour tortillas
• 2 Avocados, chopped
• 2 cups Zesty Black Beans p. 17, blended
• 2 cups Spanish Rice Casserole p. 23
• 1 cup Taco Salsa p. 12
• 1 can Olives, sliced
• 1 1/2 cups Vegetarian Carnitas p. 53
• (chicken)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Spread beans in the middle of a hot tortilla

Step 2: Technique & Execution

Add a little of all other ingredients, finishing with the salsa, and roll into a burrito

Step 3: Technique & Execution

This delicious burrito is a fun and tasty way to finish off leftovers

Step 4: Technique & Execution

Serving Suggestions: Olives Olives may be so prepared as to be eaten with good re- sults at every meal

Step 5: Technique & Execution

The ad- vantages sought by the use of butter may be obtained prepared olives

Step 6: Technique & Execution

The oil in the olive relieves constipa- tion, is good for consump- tives, and for those who have inflamed, irritated stomaches, it is better than any drug