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Restaurants›La Mezcalita (Mexican Restaurant)›Mini Burritos Recipe

Mini Burritos Recipe

Name: La Mezcalita (Mexican Restaurant)s Mini Burritos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 count small flour tortillas (6–8 inch / mini burrito size); 1.5 cups shredded cheddar or Mexican blend cheese; 2 tbsp fresh cilantro (optional, chopped); 4 count lime wedges (for serving); 1 lb ground beef (or ground turkey/chicken); 0.5 count onion, finely diced; 2 cloves garlic, minced; 1 cup canned black beans, rinsed and drained; 0.5 cup frozen corn (or fresh), thawed if frozen; 0.5 count tomato, seeded and diced (or 1/2 cup salsa); 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil (or vegetable oil); 0.5 cup sour cream or plain Greek yogurt; 2 tsp hot sauce or salsa verde; 2 tbsp pickled jalapeños (optional, sliced)

Inspired by La Mezcalita (Mexican Restaurant)

Time30m

Serves8

Make Mini Burritos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

8 count small flour tortillas (6–8 inch / mini burrito size)

1 1/2 cups shredded cheddar or Mexican blend cheese

2 tbsp fresh cilantro (optional, chopped)

4 count Lime wedges (for serving)

Protein & Filling

1 lb ground beef (or ground turkey/chicken)

1/2 count onion, finely diced

2 cloves Garlic, minced

1 cup canned black beans, rinsed and drained

1/2 cup frozen corn (or fresh), thawed if frozen

1/2 count tomato, seeded and diced (or 1/2 cup salsa)

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil (or vegetable oil)

Sauce & Toppings

1/2 cup sour cream or plain Greek yogurt

2 tsp hot sauce or salsa verde

2 tbsp pickled jalapeños (optional, sliced)

Method

Protein & Filling

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add the diced onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook 5–7 minutes until browned and no longer pink.

Season and combine

Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix to coat the meat evenly. Add the drained black beans, corn, and diced tomato (or 1/2 cup salsa). Reduce heat to medium-low and simmer 2–3 minutes to heat through and thicken slightly. Taste and adjust seasoning.

Tortillas & Assembly

Warm tortillas

Warm the small tortillas so they are pliable: wrap them in a clean kitchen towel and microwave 20–30 seconds, or heat individually in a dry skillet over medium for 10–15 seconds per side.

Assemble mini burritos

Lay one warmed tortilla on a flat surface. Spoon about 3 tablespoons of the meat-and-bean mixture down the center of the tortilla (adjust amount so filling reaches but does not overfill). Top with about 2 tablespoons shredded cheese, a small dollop (about 1 teaspoon) of sour cream or Greek yogurt, a few slices of pickled jalapeño if using, and a sprinkle of chopped cilantro. Fold the bottom edge up over the filling, then fold the sides in, and roll tightly to form a mini burrito. Repeat with remaining tortillas and filling (should make about 8 mini burritos).

Optional crisping

For a lightly crisp exterior, heat a clean skillet over medium heat with a small drizzle of oil or a nonstick spray. Place assembled burritos seam-side down and cook 1–2 minutes per side until golden and cheese is melted. Press gently with a spatula to seal.

Sauce & Serving

Mix the sour cream with the hot sauce or salsa verde in a small bowl to make a quick crema. Adjust heat to taste by adding more or less hot sauce.

Serve mini burritos hot with lime wedges and extra salsa or crema on the side.