Moist Burritos: A Flavorful, Juicy Twist on a Classic Favorite

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Add minced garlic and cook for another 1 minute until fragrant.
Add the ground beef (or chicken/pork/beans) to the skillet, breaking it up with a spoon as it cooks.
Season with chili powder, cumin, paprika, cayenne, salt, and pepper. Cook until the meat is browned and fully cooked through, about 5-7 minutes.
Stir in the tomato paste and broth, mixing well. Let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly and coat the meat. Remove from heat.
Make the Sauce:

In a small bowl, mix together the sour cream (or Greek yogurt), salsa (or enchilada sauce), lime juice, hot sauce (if using), salt, and pepper until smooth. This creamy sauce adds moisture to the burrito filling.
Assemble the Burritos:

Warm the flour tortillas in a dry skillet or microwave for 15-20 seconds to make them easier to roll.
Place each tortilla on a flat surface, then add a generous scoop of the seasoned filling in the center.
Drizzle a spoonful of the creamy sauce over the filling.
Top with shredded cheese, lettuce, diced tomatoes, and sliced avocado or guacamole.
Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom, sealing the ends.
For an extra moist touch, drizzle a little more of the creamy sauce over the top of the wrapped burrito.
Serve:

Serve the moist burritos immediately, with additional sauce or salsa on the side if desired. Enjoy!
Serving and Storage Tips: