Burritos
Burritos originated in northern Mexico, with the modern form developing in border towns and California in the early 20th century. This hearty, portable meal features a large flour tortilla wrapped around a generous filling of rice, beans, meat, and toppings, creating a complete meal in handheld form. The name means 'little donkey' in Spanish, possibly referring to the appearance of the rolled tortilla or its ability to carry many ingredients, making it a satisfying and versatile staple of Mexican-American cuisine.
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet, wooden spoon, aluminum foil
Cooking Method: Not specified
Ingredients
- 4 large flour tortillas
- 2 cups cooked rice
- 1 can black or pinto beans
- 1 lb ground beef or shredded chicken
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp paprika salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup pico de gallo or salsa
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef or chicken and cook until no longer pink, about 7-8 minutes, breaking up meat with a wooden spoon.
- Drain excess fat if necessary (unless you're feeling particularly indulgent!).
- Stir in chili powder, cumin, oregano, paprika, salt and pepper. Cook for 1 minute.
- Meanwhile, warm tortillas in microwave for 20 seconds between damp paper towels to make them pliable - stiff tortillas make sad, leaky burritos!
- To assemble, lay tortilla flat and place 1/2 cup rice in the center, leaving about 2 inches from the edge.
- Top rice with 1/4 of the beans and 1/4 of the meat mixture.
- Add cheese, sour cream, guacamole, salsa, and cilantro.
- Fold the sides of the tortilla in, then fold the bottom up and roll tightly away from you to form a burrito.
- Wrap in foil if desired to help hold its shape or if taking to go.
- For a crispy exterior, place seam-side down in a dry skillet over medium heat for 2-3 minutes until golden.
Storage & Make-Ahead
Storage Advice: Wrap tightly in foil and refrigerate up to 2 days. Reheat in 350°F (175°C) oven for 15-20 minutes or remove foil and microwave 1-2 minutes.
Make-Ahead & Freezing Tips: Excellent for meal prep. Assemble burritos without cold toppings, wrap in foil and freeze up to 3 months. Reheat from frozen in 350°F (175°C) oven for 30-40 minutes.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 650
- Protein: 30g
- Fat: 28g (Saturated: 12g)
- Carbohydrates: 70g (Fiber: 8g, Sugar: 3g)
- Vitamin A: 20% DV
- Vitamin C: 15% DV
- Calcium: 35% DV
- Iron: 25% DV
Allergen Information: Contains dairy (cheese, sour cream), wheat (flour tortillas)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians (if using meat), or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Serve cut in half on a colorful plate with extra salsa and guacamole on the side. Add Mexican rice and a simple side salad for a restaurant-style presentation.
Wine or Drink Pairing: Mexican beer like Modelo Negra or a fruity red blend wine with low tannins pairs well with the rich flavors.
Possible Recipe Variations: Breakfast Burritos: Fill with scrambled eggs, chorizo, and potatoes. Veggie Burritos: Use roasted vegetables and quinoa instead of meat. California Style: Add french fries inside the burrito with avocado.
Additional Notes: Add a layer of lettuce last before rolling to prevent the burrito from getting soggy if not eating immediately.
Total lifesaver recipe! Made big batch on Sunday & froze individually wrapped – perfect for crazy weeknights. My big tip: warm tortillas before filling or they crack. The seasoning mix is spot-on, reminds me of our favorite taqueria. Kids gobble these up & husband asked for them 2 weeks in a row!
These look perfect for meal prep! Do they freeze well? Always looking for grab-and-go lunch options for busy workdays.