Epic Burritos® Recipe

Warm protein

Heat a small skillet over medium heat. Add 1 tsp oil and 5 oz of your chosen cooked protein (shredded chicken, seasoned ground beef, or cubed/crumbled tofu). Season with 1/8 tsp black pepper and 1/8–1/4 tsp salt if needed. Stir and warm for 3–4 minutes until heated through and slightly browned. Remove from heat and keep warm.

Warm beans & rice

Place 1/2 cup cooked rice and 1/2 cup cooked beans in a microwave-safe bowl and heat for 45–60 seconds until hot (or reheat gently in a small saucepan over low heat for 2–3 minutes). If beans are too thick, stir in 1–2 tsp water. Season beans lightly with pinch of salt if desired.

Warm tortilla

Warm the flour tortilla for pliability: either heat directly over a gas flame for 5–8 seconds per side, warm in a dry skillet 20–30 seconds per side over medium, or microwave for 15–20 seconds wrapped in a damp paper towel. Keep warm under a clean towel while assembling.

Lay the warmed tortilla flat on a clean surface. In a horizontal line across the center, layer 1/2 cup rice first (this creates a base), then 1/2 cup beans on top of the rice, followed by the 5 oz warmed protein. Add 1/4 cup shredded cheese over the hot fillings so it melts slightly.

Top the hot fillings with fresh components: 1/4 cup shredded lettuce, 1/4 cup diced tomatoes, 2 tbsp pickled red onions, 1 tbsp chopped cilantro, and sliced jalapeños if using. Dollop 2 tbsp sour cream (or crema) and 2 tbsp salsa, and 1 tbsp chipotle mayo if you want extra heat.

Fold the burrito: fold the left and right edges in toward the center, then fold the bottom edge up over the filling and roll tightly away from you to close. Tuck ends under and press gently to seal. If desired, toast seam-side down in a hot dry skillet 1–2 minutes per side to crisp the exterior and help seal.

Cut the burrito in half on the bias and serve on a plate with a lime wedge.

Portion two small sides per person. Examples: serve 1 oz tortilla chips with 2 tbsp guacamole and 2 tbsp pico de gallo; or 2 oz seasoned fries with 2 tbsp roasted corn & pepper salad. Ensure each side is in a small ramekin or portion cup.

Garnish & serve: place the burrito halves on the plate with the two small sides and a lime wedge. Offer extra salsa, hot sauce, and napkins. Serve immediately while warm.

Taco option: for tacos, swap the large flour tortilla for 2 warmed small corn or flour tortillas. Divide the same components between them, leaving out the rice if you prefer, and serve open-faced or folded.

Make-ahead: proteins, rice, beans, and salsas can be prepped ahead and refrigerated. Reheat gently before assembly to avoid drying out.