Burrito Grande Recipe

Prepare onions and beans

Peel and thinly slice the yellow onion. Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt; sauté until translucent and beginning to caramelize, about 6–8 minutes. Add the cooked pinto beans to the skillet and mash slightly with the back of a spoon or potato masher until mostly combined but still a bit chunky. Stir in 1/2 tsp black pepper and adjust salt to taste. Keep warm on low heat.

Prepare optional proteins/vegetables

If using an optional protein or vegetable: heat a separate skillet over medium heat with 1 tbs oil. For shredded chicken or carne adovada, warm through for 3–4 minutes with 1 tsp minced garlic and 1/4 tsp cumin. For ground beef, break apart and cook until no longer pink, seasoning with 1/2 tsp salt and 1/4 tsp cumin. For vegetables, sauté diced peppers and zucchini until tender (5–7 minutes). For spinach, sauté quickly until wilted and drain excess liquid. Keep each choice warm and ready to assemble.

Warm tortillas

Lightly brush each tortilla with a little olive oil or butter. Warm tortillas in a hot dry skillet or on a griddle over medium heat 20–30 seconds per side until pliable and slightly browned in spots. Stack and keep covered with a clean towel to stay warm.

Assemble burritos

Lay a warmed large tortilla flat. Place about 3/4 cup of the pinto bean-onion mixture down the center. Add 1/2 cup of your chosen protein or vegetables (optional). Sprinkle 1/2 cup shredded cheese over the filling. Fold the sides inward, then roll from one end to form a tight burrito. Repeat for remaining tortillas and fillings. (Adjust quantities so you prepare 4 large burritos.)

In a small saucepan over medium heat, combine 2 cups red or green chile sauce with 1/2 cup chicken or vegetable stock, 1 tsp minced garlic, and 1/2 tsp ground cumin. Bring to a gentle simmer, stirring occasionally for 4–6 minutes until slightly thickened and well blended. Taste and adjust heat or salt as needed. Keep warm over low heat.

Place each assembled burrito seam-side down on a baking sheet or oven-safe dish. Spoon 1/2 cup to 3/4 cup of the warmed chile sauce over each burrito, covering the top and sides as desired. Sprinkle an additional 2–3 tbs shredded cheese on top of each sauced burrito.

Optional finish: place sauced burritos under a broiler for 1–2 minutes (watch carefully) until the cheese on top melts and bubbles, or bake in a 375°F (190°C) oven for 8–10 minutes until heated through and cheese is melted.

Heat the vegetarian posole in a saucepan over medium heat until simmering, about 6–8 minutes. Taste and add up to 1/2 tsp salt if needed.

Warm the Spanish rice in a covered pan or microwave until hot, fluff with a fork.

Plate each burrito with about 1/2 cup posole and 3/8 cup (approx. 1/2 cup) Spanish rice on the side. Top with shredded lettuce and diced tomato (about 1/4 cup lettuce and 1/4 cup tomato per plate). Garnish with a lime wedge and optional cilantro.

Serve immediately while the burrito is hot and the chile sauce is saucy. Offer extra chile sauce on the side.