Burrito Luna Recipe
Flour tortilla stuffed with your choice of protein, Mexican rice, refried beans, pico de gallo, lettuce, sour cream and mozzarella cheese. Protein choices: asada, chicken, Al pastor or chorizo.
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Ingredients
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Tortilla and Base
Protein Options
Toppings
Method
Preparation of Ingredients
- 1
Cook the Mexican Rice
In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes until rice is fluffy. Set aside.
- 2
Prepare the Refried Beans
Heat the refried beans in a small saucepan over medium heat until warm. Stir occasionally to prevent sticking. Set aside.
- 3
- 4
Prepare Pico de Gallo
In a bowl, combine diced tomatoes, onions, cilantro, lime juice, salt, and pepper. Mix well and set aside.
Assemble the Burrito
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm each flour tortilla for about 30 seconds on each side until pliable.
- 6
Fill the Tortillas
Place a tortilla on a clean surface. Spread 1/4 cup of refried beans, followed by 1/2 cup of Mexican rice, and 1/4 cup of your chosen protein. Add 1/4 cup of pico de gallo, 1/4 cup of shredded lettuce, and 1/4 cup of sour cream. Top with 1/4 cup of shredded mozzarella cheese.
- 7
Roll the Burrito
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top, ensuring all the fillings are enclosed.
- 8
Serve
Cut the burrito in half if desired and serve warm. Enjoy your Burrito Luna!
