A luncheon version of our famous burrito, filled with your choice of meat, refried beans and Spanish rice, rolled and covered in red sauce and topped with chopped tomatoes, lettuce and cheese with sour cream topping.

In a skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. Stir in the refried beans and Spanish rice until heated through.

Cook the Fillings

Warm the large flour tortillas in a microwave or on a skillet until soft and pliable.

Prepare the Tortillas

Place a portion of the meat and bean mixture in the center of each tortilla.

Fill the Tortillas

Fold in the sides of the tortilla and roll it up tightly, enclosing the filling.

Roll the Burritos

Preheat the oven to 350°F (175°C). Place the rolled burritos in a baking dish, seam side down. Pour the red enchilada sauce over the top.

Add Sauce

Cover with foil and bake for 20 minutes. Remove the foil, sprinkle with cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly. Top with chopped tomatoes, shredded lettuce, and a dollop of sour cream before serving.

mini super burrito (paradiso specialty)

Recipe information

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