Aug 28 2026
Restaurants›La Cumbre Taqueria SF›Deluxe Burrito Recipe

Deluxe Burrito Recipe

Inspired by La Cumbre Taqueria SF
Time45m
Serves4

Grilled Chicken, beans, rice, salsa, cheese, guacamole and sour cream. Unless specified, our Most Popular Deluxe Burrito served is the Grilled Chicken with black beans and mild salsa

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Ingredients

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Burrito Base

Grilled Chicken

Salsa & Toppings

Optional Finishing/Assembly

Method

Burrito Base

  1. 1

    Prepare rice

    If rice is not already cooked, cook according to package instructions to yield 2 cups cooked. Keep warm. If you like, stir in 1/4 tsp salt and a teaspoon of lime juice for extra flavor.

  2. 2

    Warm beans

    Place drained and rinsed black beans in a small saucepan over medium-low heat. Add 1 to 2 tablespoons water, cover and warm for 4–6 minutes, stirring occasionally. Season with up to 1/4 tsp salt to taste. Keep warm until assembly.

Grilled Chicken

  1. 3

    Marinate chicken

    Trim any excess fat from the chicken breasts and pat dry. In a small bowl combine 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lime juice. Rub the mixture evenly over the chicken and let sit 10–15 minutes at room temperature (or cover and refrigerate for up to 2 hours).

  2. 4

    Cook chicken

    Heat a grill pan or outdoor grill over medium-high heat and brush with 1 tsp vegetable oil or spray. Grill chicken 5–7 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Remove and let rest 5 minutes, then thinly slice or chop into bite-sized pieces.

Salsa & Toppings

  1. 5

    Prepare guacamole (if not store-bought)

    If making quick guacamole: mash 2 ripe avocados (about 3/4 cup) with a pinch of salt, 1 tsp lime juice and 1 tbsp chopped cilantro until slightly chunky. Taste and adjust seasoning.

  2. 6

    Assemble toppings

    Have mild salsa, shredded cheese, sour cream, chopped cilantro and lime wedges ready to build the burrito.

Assembly & Finish

  1. 7

    Warm tortillas

    Warm each flour tortilla for 10–20 seconds per side on a hot dry skillet or microwave covered with a damp paper towel for 20 seconds. Warming makes them pliable and easier to roll.

  2. 8

    Layer the filling

    Place a warmed tortilla flat. In a horizontal line across the center of the tortilla, layer approximately 1/2 cup warm rice, 1/4 cup warm black beans, 3–4 oz (about 1/2 cup) sliced grilled chicken, 3 tbsp mild salsa, 1/4 cup shredded cheese, 2 tbsp guacamole and 2 tbsp sour cream. Sprinkle with 1/2 tbsp chopped cilantro if using. Leave about 1.5 inches of space at the edges.

  3. 9

    Fold and seal

    Fold the short ends of the tortilla inward over the filling, then tightly roll from one long side to the other to form a sealed burrito. Place seam-side down on the skillet and press gently.

  4. 10

    Optional grill finish

    For a crisp exterior, toast the burrito seam-side down in a lightly oiled skillet or on a grill over medium heat 1–2 minutes per side until golden brown and cheese starts to melt.

  5. 11

    Serve

    Cut burrito in half if desired. Serve immediately with extra salsa, guacamole, sour cream and lime wedges on the side.

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