The burrito is a staple of Mexican-American cooking, packed with seasoned meat, rice, beans, and extras like cheese, salsa, or guacamole. Wrapped tightly in a warm flour tortilla, it’s easy to eat by hand and full of flavor in every bite. This recipe makes 4 large burritos.
Ingredients
For the filling:
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400g (14 oz) ground beef or chicken
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1 tablespoon oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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Salt and black pepper to taste
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1 cup cooked rice
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1 cup canned black beans, drained and rinsed
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1 cup shredded cheddar or Monterey Jack cheese
For assembly:
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4 large flour tortillas (10-inch size)
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Optional: salsa, sour cream, guacamole, chopped lettuce, or hot sauce
Cooking the Meat
Heat the oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Add the garlic, then the ground meat. Break it up and cook until browned and cooked through.
Add the cumin, paprika, chili powder, salt, and pepper. Stir well and cook for another 2 minutes. Turn off the heat and stir in the beans.
Warming the Tortillas
Heat the tortillas in a dry pan for 10–15 seconds per side or wrap them in foil and warm in the oven.
Filling and Rolling
Place a warm tortilla on a flat surface. Spoon some rice in the center, then top with the meat and bean mixture, cheese, and any extras like salsa or sour cream.
Fold the sides in, then roll up tightly from the bottom.
Optional Step: Toasting
Place the burrito seam-side down in a hot dry skillet for 1–2 minutes to seal and crisp the outside.
Serving
Serve hot, either whole or sliced in half. Burritos are satisfying, customizable, and great for quick meals or leftovers.
You can make them with different fillings—grilled veggies, pulled pork, even scrambled eggs for breakfast. Just keep the balance right and the roll tight.
