2 Dollar Burrito (But Cheaper)

You can go to the freezer section and get a burrito for $1, $2, or $2.50 but does it honestly taste that good? NO! Not to mention when eating out these plump boys are $15 and that's just not right! Do not worry though, we're going to fix that with the perfect 2 dollar burrito. SUPPLIES USED: Rice Cooker Cast Iron Skillet Serving Size: 4-6 INGREDIENTS: Tortillas 2 cups (300 g) all-purpose flour 1/2 tsp (2 g) baking powder 1 tsp (4 g) fine sea salt 3/4 cup (180 ml) warm water 1/4 cup (60 ml) veget

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serving Size 4-6

Step 2

In a medium bowl, add in all-purpose flour, baking powder, and fine sea salt. Whisk together until combined.

Step 3

Add vegetable oil to the water. Stream the oil-water mixture into the flour while continuously mixing until a shaggy dough forms.

Step 4

Immediately turn the dough out onto a work surface. Knead for 2 minutes or until smooth.

Step 5

Wrap in plastic wrap and let rest for 30-60 minutes.

Step 6

Heat a cast-iron skillet over medium-high heat.

Step 7

Divide dough into 6 even pieces. Roll each piece into a rough ball.

Step 8

On a generously floured work surface, flatten the dough into a small disc. Roll out until a disc a little thinner than a ¼-inch thick.

Step 9

Gently lay into the skillet and cook for 20-30 seconds on each side.

Step 10

Add rice to a fine-mesh strainer and wash 2x with water.

Step 11

Place rice into a rice cooker with equal parts water and cook.

Step 12

Once finished cooking, add salt to taste and unsalted butter. Stir until fully melted and incorporated.

Step 13

Add in finely chopped cilantro and the juice of one lime. Stir until combined.

Step 14

Place chicken thighs into a bowl and coat thoroughly with all .

Step 15

In a medium skillet, heat enough vegetable oil to coat the bottom of the pan, and once hot add the chicken. Sear for 2-3 minutes. Flip and sear for 1-2 more minutes.

Step 16

Add chicken pieces to a baking sheet and bake in a preheated oven set to 400F for 10-15 minutes or until internal temperature is 165F.

Step 17

Cut chicken into bite-sized pieces and toss in its own juices.

Step 18

In a medium saucepan, add unsalted butter over medium heat.

Step 19

Once the butter has melted, add in sliced sweet onion, salt, and pepper, sliced jalapenos, and stir to coat with the butter.

Step 20

Let cook, stirring occasionally until vegetables begin to soften.

Step 21

Add in a can of black beans, hot sauce, and salt to taste. Stir until incorporated.

Step 22

Continue to cook, while stirring often, until everything is hot.

Step 23

In a separate cold pan, add sliced bacon and set to medium heat. Let cook and stir often until it's rendered fat and cooked through and crisp.

Step 24

Remove the bacon from the fat, drain with a paper towel, and once drained finely chop.

Step 25

Add chopped bacon to the beans and stir until incorporated.

Step 26

In a medium bowl, toss together the sliced red bell pepper, sliced sweet onion, and sliced jalapenos until evenly mixed.

Step 27

In the same pan, the bacon is cooked in, heat until medium-high and add in the sliced veggies, and season with salt.

Step 28

Cook tossing occasionally for 3-5 minutes or until lightly charred and just beginning to soften.

Step 29

Turn off the heat and add in chopped garlic, toss together, and season with salt to taste.

Step 30

Add all into a medium bowl.

Step 31

Mix until thoroughly combined and incorporated.

Step 32

Grab the sides and fold towards the center, grab the bottom and roll over the filling and over the folded insides nice and tight all the way up until fully wrapped.