Start by cooking your jasmine rice according to the package instructions. Once done, fluff it with a fork and stir in freshly squeezed lime juice and chopped cilantro. This step adds a zesty punch that pairs perfectly with the rich beef.

While the rice cooks, heat a skillet over medium heat. Add your beef barbacoa and allow it to warm through, stirring occasionally. The goal is to get it hot and juicy, ready to fill your tortillas.

Soft, pliable tortillas are key to rolling perfect burritos. Wrap your tortillas in a damp towel and microwave them for 30-60 seconds. Alternatively, heat them in a dry skillet for about 30 seconds on each side.

Lay each tortilla flat and begin layering your ingredients. Start with a scoop of cilantro lime rice, followed by the barbacoa. Add black beans, sour cream, guacamole, and pico de gallo. Sprinkle shredded cheese and lettuce on top for a fresh, crunchy finish.

To roll, fold in the sides of the tortilla, then bring the bottom edge up and over the fillings. Keep it tight, rolling away from you until sealed. Serve immediately or wrap in foil if you want a more portable option.