Smothered Veggie Burritos

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans. Quarter the lime. In a bowl, combine the sour cream and 1 tablespoon of water. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sugar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until slightly thickened and the chorizo is cooked through. Transfer to the pot of cooked rice; add the cheese and the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Evenly divide all but 3 cups of the filling among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Cover the remaining filling to keep warm.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until lightly browned. Carefully top the burritos with the guajillo sauce (keeping them seam side down). Cover the pan with foil and cook 2 to 3 minutes, or until heated through. Evenly divide the remaining filling between two serving dishes; top with the finished burritos (including any sauce from the pan). Drizzle the burritos with the seasoned sour cream. Serve the remaining lime wedges on the side. Enjoy!