Burritos

Name: Burritos
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 extra-large (12-inch) flour tortillas; 2 cups cooked Mexican red rice, warm; 1.5 cups warm refried or whole pinto beans; 2 cups cooked, chopped carne asada or shredded chicken; 1.5 cups shredded Monterey Jack or cheddar cheese; Optional additions: Guacamole, sour cream, pico de gallo

A large flour tortilla wrapped around a filling of meat, beans, cheese, and rice.

45 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Warm Tortillas: Wrap the tortillas in a damp towel and microwave for 30-45 seconds, or heat individually on a dry skillet until steaming and very pliable. This is crucial to prevent tearing.

2
Layer Base: Lay a warm tortilla flat. Spread 1/3 cup of warm beans slightly below the center, leaving a 2-inch border on the sides. Top with 1/2 cup of Mexican rice.
3
Add Protein and Cheese: Add 1/2 cup of the warm cooked meat over the rice. Sprinkle generously with shredded cheese so it melts against the hot meat.
4
Add Extras: Spoon on dollops of guacamole, sour cream, and pico de gallo if desired, being careful not to overfill.
5
Fold: Fold the left and right edges of the tortilla inward over the filling. While holding the sides in, lift the bottom edge up and over the filling tightly, tucking it under slightly.
6
Roll and Seal: Continue rolling tightly away from you until the burrito is completely sealed. (Optional: lightly toast the sealed burrito in a skillet for 1 minute per side to lock it shut).

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