Mexican · Breakfast · Easy
Burritos
A giant flour tortilla wrapped around rice, beans, meat, and all the fixings. The ultimate handheld meal, endlessly riffable.
The whole recipe in 60 seconds
Burritos, in 5 ideas
- Warming the tortilla is the difference between a burrito and a torn mess
- Do not overfill; restraint is what lets you actually roll it
- The skillet toast crisps the outside and melts the cheese inside
- Rice stretches expensive meat to feed more people
- A burrito bar lets everyone build their own and pleases every eater
What you need
Ingredients
- 4 large flour tortillas, burrito size
- 2 cups cooked rice
- 2 cups refried or black beans
- 2 cups seasoned meat (carne asada, chicken, or carnitas)
- 1 cup shredded cheese
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1 avocado, sliced
- Lime wedges
How to make it
Directions
- Warm the tortillas so they fold without tearing.
- Layer rice, beans, meat, cheese, pico, sour cream, and avocado in the center.
- Fold in the sides, then roll tightly from the bottom.
- Toast seam side down in a dry skillet for 2 minutes to seal.
- Flip and toast the other side until golden.
- Cut in half and serve with lime.
Money saver. Buy the restaurant supply sized tortillas; they are cheaper per tortilla and big enough to actually wrap properly.