Burritos

Name: Burritos
Total time: 30 min
Yield: 3 servings
Cuisine: North American
Ingredients: 4 extra-large (10-12 inch) flour tortillas; 1 lb cooked seasoned taco meat (beef or chicken); 1 can (15 oz) black beans (rinsed and warmed); 2 cups cooked Mexican rice; 1 cup shredded cheddar cheese; 1/2 cup sour cream

A dish consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients.

30 minutes

Serves 3

Lunch/Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Prepare and warm all your fillings (meat, beans, and rice) before assembling, as burritos roll best when the ingredients are hot.

2
Warm the large flour tortillas one at a time in a dry skillet over medium heat for 15 seconds per side until they become soft, pliable, and slightly stretchy.
3
Lay a warm tortilla flat. In the lower third of the tortilla, spread a spoonful of rice, followed by black beans, seasoned meat, a sprinkle of cheese, and a dollop of sour cream. Do not overfill.
4
Fold the left and right sides of the tortilla tightly inwards over the ends of the filling.
5
Keeping the sides tucked in, fold the bottom flap of the tortilla up and over the filling, pulling back slightly to compact the ingredients.
6
Roll the cylinder tightly away from you until the burrito is completely sealed, resting it seam-side down. Serve immediately or toast in a skillet for a crispy exterior.

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