Burrito La Mezcalita Dinner Recipe
12" flour tortilla stuffed with beans, rice, cheese, topped with red sauce, sour cream, cheese & guacamole. Choice of chicken, ground beef or vegetables or steak for add'l charge.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla & Base
Protein Options (choose one)
Red Sauce
Toppings & Garnish
Method
Tortilla & Base
Warm tortillas
Heat a skillet over medium heat. Lightly warm each 12" flour tortilla 20–30 seconds per side until pliable. Wrap in a clean towel to keep warm.
Prepare rice and beans
If rice is cold, reheat 2 cups cooked rice in a microwave or in a saucepan with a splash (1–2 tbs) of water until hot. Warm the drained beans in a small saucepan over medium heat until just simmering, stirring occasionally, then set aside.
Protein Options (choose one)
Shredded chicken
If using shredded chicken, season 2 cups with a pinch of salt, 1/2 tsp chili powder and 1/4 tsp cumin. Warm the chicken in a skillet with 1 tbs oil over medium heat for 3–4 minutes until heated through. Keep warm.
Ground beef
If using ground beef, cook 1 lb in a skillet over medium-high heat, breaking up with a spoon, until browned (6–8 minutes). Drain excess fat, add 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt and 2 tbs water; simmer 2 minutes. Measure 2 cups for burritos and keep warm.
Red Sauce
Make the red sauce: heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in 1 cup tomato sauce and 1 cup salsa roja (or enchilada sauce). Add 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp salt. Simmer gently 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
Assemble & Finish
Assemble burritos: lay one warmed tortilla on a flat surface. In the center, place 1/2 cup rice, 1/3 cup warmed beans, 1/2 cup chosen protein, and 1/2 cup shredded cheese. Fold the sides in, then roll tightly from one end to form a burrito. Repeat for remaining tortillas.
Top and melt: Preheat oven broiler or oven to 375°F (190°C). Place assembled burritos seam-side down on a baking sheet lightly brushed with oil or lined with foil. Spoon 1/4 cup red sauce over each burrito, sprinkle 2 tbs additional shredded cheese on top of each. Bake 6–8 minutes (or broil 1–2 minutes, watching carefully) until cheese is melted and sauce is heated.
Finish and serve: Remove from oven. Drizzle about 2 tbs sour cream over each burrito (or pipe if preferred), add 1/4 cup guacamole per burrito, and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.
Optional Serving Suggestions
For steak add-on: use 8 oz skirt or flank steak, marinated briefly with 1 tbs lime juice, 1/2 tsp cumin, 1/2 tsp chili powder and salt; sear 2–3 minutes per side to medium-rare, rest 5 minutes, slice thinly and use 2 cups to fill two burritos as an upgrade.