Burritos Recipe
Make Burritos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Beans & Filling
Rice (optional but recommended)
Toppings & Assembly
Optional Protein (choose one)
Method
Rice (if using)
- 1
Cook rice
Rinse the rice under cold water until water runs clear. In a small saucepan bring 2 cups water and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in lime zest if using.
Beans & Filling
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the diced onion and sauté 5–7 minutes until translucent and beginning to brown at edges. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Add spices and beans
Stir in the ground cumin, chili powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper; cook 30 seconds to bloom the spices. Add the drained beans and 1/4 cup water or broth. Use a potato masher or the back of a spoon to mash about half the beans to create a creamy-but-textured filling.
- 4
Simmer to thicken
Reduce heat to low and simmer 3–5 minutes, stirring occasionally. If mixture looks too dry add a splash more water. Taste and adjust seasoning; stir in 1 tablespoon fresh lime juice at the end.
- 5
Optional protein
If using cooked ground beef/turkey or chicken, warm it in a separate skillet with a pinch of salt and 1/2 tsp chili powder, then stir into the bean mixture or layer separately when assembling.
Toppings & Assembly
- 6
Prepare toppings
Warm the tortillas: stack them and wrap in a clean towel or foil, then microwave 30–45 seconds or warm individually in a dry skillet 15–20 seconds per side until pliable. Slice the avocado and mash slightly if making guacamole. Arrange shredded lettuce, diced tomato, red onion, cilantro, cheese, salsa, sour cream and hot sauce for assembly.
- 7
Assemble burritos
Lay one warmed tortilla flat. In the center place about 1/2 cup cooked rice (if using), 1/2 cup bean filling, and 1/4 to 1/3 cup shredded cheese. Top with shredded lettuce, 2–3 tablespoons diced tomato, a spoonful of sour cream, 1–2 tbsp salsa, a few cilantro leaves and sliced avocado or a spoonful of guacamole. If using optional protein, add ~1/3 cup per burrito.
- 8
Fold burrito
Fold the bottom edge up over the filling, fold the left and right edges toward the center, then roll away from you to close tightly. Place seam-side down on a hot dry skillet and toast 1–2 minutes per side until golden and the cheese melts (optional but recommended). Repeat with remaining tortillas.
- 9
Serve
Slice each burrito in half if desired and serve immediately with extra salsa, sour cream and hot sauce on the side.