Delicious Burrito Recipes
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Overview of a Burrito Recipe
- Choose your tortilla wrap - whether wheat, flour or corn
- Choose your ingredients- sweet or savory, meat or vegetarian
- Fry or bake ingredients until cooked through
- Follow the below steps for how to properly wrap a burrito
- Enjoy your delicious homemade burrito
Struggling for dinner ideas? This blog is for burrito lovers everywhere and, in particular, to learn some gloriously tasty burrito recipes we’ve compiled just for you.
For meat-eaters, we have a fantastic beef burrito recipe compilation.
If you prefer chicken over beef, our shredded chicken burrito is sure to please.
We’ve even included a fantastic vegan burrito recipe for those who don’t eat meat or dairy.
1. Kitchen Tools You’ll Need To Make A Burrito
- A large fry pan or skillet
- A large stockpot or pan
- A rolling pin or tortilla press
- Large glass or plastic mixing bowls
- A sharp paring knife
- A spatula and a large spoon
- A cutting board or chopping board
- An apron- making burritos can be messy!
- Some freezer bags or parchment paper
2. What Is A Burrito and How is it Made?
So, how do you make burrito wraps?
A burrito is a wrapped corn or wheat flour tortilla.
You can’t make a homemade burrito without a tortilla- so we’ll start with that.
While we’re on the subject of tortillas, they’ve been around for thousands of years. The Mayans and Aztecs mostly ate corn varieties. Today, flour tortillas are more common, as being plainer, they allow the taste of the wrapped food to shine through.
Did you know- it’s reputed that Juan Mendez created the burrito in Chihuahua, Mexico, way back in 1910? It was called the ‘Burrito’ because Mendez wrapped his food in a flour tortilla to stop it from going cold while riding his donkey. ‘A burrito’ literally means ‘small donkey’ in Spanish.
How to Make Flour Tortillas
This recipe will make three tortillas;
To make a simple tortilla, you need;
- 100 grams of regular, plain white flour
- 2 grams of baking powder
- 1 gram of salt
- 15 grams of butter
Method
- Mix the ingredients in a small bowl (a ‘burrito bowl’!), gradually folding in the butter: The consistency of the mix should be like a thick cream.
- Add just over 2.5 ounces (⅓ of a cup) of water and knead the mix to form a dough.
- Lightly flour a countertop or chopping board and spilled the dough into three equal sizes.
- Select one tortilla and roll it out to approximately a 12-13” circle with a rolling pin. Use extra flour if necessary to stop the dough from sticking to either the pin or the surface.
- Repeat for the others and select a flat pan or skillet for cooking: A flat pan is vital for even cooking. (Sorry to those hoping to use an air fryer)
- Allow the tortilla to cook until golden brown on one side, then flip it and repeat the process for the other two tortillas.
- Of course, it’s pretty straightforward to buy ready-made tortillas or even a prepared frozen burrito, but to me, nothing quite beats the satisfaction of preparing the food yourself from fresh.
Be aware that a frozen burrito often becomes a wet burrito if not thawed properly.
How To Make Corn Tortillas
To make eight or so tortillas, you simply need;
- 1 cup of ‘Masa’ cornflour (available in most Mexican markets or online)
- Around 1 cup of warm water
Method
- Mix the ‘Masa’ flour with the warm water and allow the mix to sit for a few minutes.
- Knead the dough as you would when baking bread.
- It’s natural for the dough to feel a little gritty at first, but it will become more supple and pliable after kneading. Don’t be afraid to add a little more water if required.
- When you’re happy, the consistency is just right; tear off a plum-sized piece and roll it into a ball.
- Grab a couple of freezer bags or parchment paper, drop the dough centrally onto one, and cover the other.
- Gradually roll out the dough until you reach a size that you recognize for a tortilla (around 10-12” diameter)
- If you’re lucky enough to possess a tortilla press, this is ideal for that perfect circular shape.
- As for the plain flour tortilla, place the uncooked corn variety on a flat pan under high heat.
- Cooking should only take around 30 seconds on each side.
- While a tortilla is best served fresh, it will cool entirely and keep a flour tortilla edible for 3-4 weeks and corn for twice that.
Did you know- ‘tortilla’ actually means ‘little cake’ in Spanish?
3. How to Properly Wrap a Burrito
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Try not to overfill your burrito as it will never wrap properly. Follow this guide, and you won’t go too far wrong;
- Place your pile of food in the center of the tortilla, leaving a couple of inches around the edges.
- Grab the two sides of the wrap and draw them into the center, leaving a space of an inch or so in the middle.
- Holding the sides in place (They will end up the top and bottom of the burrito when wrapped), grab the bottom edge and fold it over the other two sides.
- Tuck this edge in to surround your food to create the classic burrito shape.
- Straighten the edges left over by other small folds, so the final piece of the burrito resembles an envelope shape.
- Finally, roll the wrapped food toward the last side, and your burrito wrap is complete.
A pastry brush and a little water sometimes help the burrito to stick more easily when wrapped. However, don’t overdo the dampening, or the burrito will taste wet.
4. Beef Burrito Recipes
Introducing your new favorite beef burrito.
A. Beef Burrito Recipe (Serves 4)
Ingredients
- 16oz of beef (ground beef meat works best)
- 160z of cooked, white, or brown rice (depending on taste)
- 15oz of pinto beans or black bean (precooked)
- 150z of canned, diced tomato
- One medium-sized diced onion
- ½ a teaspoon of garlic powder or four cloves finely chopped or crushed
- 1 tbsp of ground cilantro (or fresh coriander equivalent)
- 1 tbsp of cumin powder
- One teaspoon of oregano
- pinch of unrefined gold caster sugar
- pinch of cayenne pepper
- 1 tbsp of cider or wine vinegar
- 1 tbsp of soybean or sunflower oil
- Eight corn or flour tortillas
- a selection of sliced avocado or guacamole,
- chopped tomato,
- sour cream,
- shredded lettuce,
- sliced red onion,
- cheddar cheese grated,
- sliced red chili,
- lime halves, to serve.
Method
- Prepare a large, casserole-sized pan and heat the oil.
- Drop in the diced onion and fry them for around eight minutes.
- Add the garlic powder, cilantro, oregano, and cumin, and cayenne pepper to your taste.
- Cook for a further one minute.
- Add the ground beef (shredded beef or beef in chunks will do just as well. Adjust your cooking time accordingly). Cook for a further five minutes, stirring continuously.
- Add the golden caster sugar and let it settle for a minute or so, then add the vinegar.
- Pour in the canned tomato and turn the heat to a simmer for five minutes.
- Add the pinto beans and include the water.
- Season with salt and pepper to taste.
- Stir and simmer everything for twenty minutes until the beef wallowing in a thick gravy. Note that the sauce can be prepared a couple of days before this. The sauce can be refrigerated and reheated with a bit of water. You can even freeze the sauce for up to six months.
- Heat the tortillas for a few seconds (microwave or refrying).
- Add the rice to the tortillas and the beef sauce.
- Add the choices of topping preferences of your guests.
- Fold the ends of the burrito and roll them.
- If you prefer, wrap each beef burrito in foil to keep it warm and secure.
- Relish this delicious beef burrito while it’s still hot and fresh.
Fancy something a little spicier?
Then this burrito recipe is just the ticket!
B. Spicy Beef Burrito Recipe (serves 4)
Ingredients
- 12oz of beef
- 10oz refried beans (red or black beans)
- 7oz shredded lettuce
- 4oz jalapeno peppers
- One medium-sized diced tomato
- One medium-sized brown diced onion
- 3oz chili peppers
- One bell pepper (any color)
- 6oz sour cream
- 6oz of your favorite shredded cheese
- 1 tbsp of hot sauce (your favorite brand)
- Two generous pinches of cayenne pepper
- ¾ oz burrito seasoning (available from most food stores)
- Four flour tortillas
- 6oz sour cream
- Salsa to taste
Method
- Grab a large bowl and mix all the different peppers.
- Add the diced onion and the cayenne and pour in your chosen hot sauce.
- On a large skillet, cook the beef over high heat, stirring continuously.
- Add the pepper mix from the bowl and then the seasoning and cook on medium heat for ten minutes.
- In a separate pot, stir in the refried beans and cook for a further five minutes, stirring occasionally.
- In a microwave, warm the tortillas for 15-20 seconds.
- Divide the beef mix and refried beans between the tortillas and top them with shredded lettuce, sour cream, and cheese.
- Add the salsa or pico de gallo as a side addition to take the edge off the spice if required.
- Fold the tortillas burrito-style and serve hot.
- Not everyone likes beef, and this sumptuous chicken burrito recipe is a delicious alternative.
5. Shredded Chicken Burrito Recipe
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Serves 4 people
- 28oz chicken breast or thighs depending on taste
- 15 oz of diced tomatoes
- 15oz of refried beans
- Two medium diced onions
- ½ medium red onion roughly sliced
- Two cups water
- One teaspoon of ground cumin
- Two teaspoons of chili powder
- 1 tbsp soy oil
- 4oz green chilis
- 3 cups of chicken broth
- ½ teaspoon garlic powder or four fresh cloves
- ½ teaspoon of sea salt
- Four flour tortillas
- Extras to taste
- cilantro
- lime slices to serve
- shredded lettuce
- sour cream
- guacamole or sliced avocado
- salsa
- Red enchilada sauce
- shredded cheese, either mild cheddar, or Mexican blend
Kitchen Tips : You can also use ground chicken.
Method
- Grab yourself a large lidded pan and add the chicken and the broth, along with cumin and the roughly sliced onion.
- On medium heat, bring the contents to a boil.
- Place a lid to partially cover the contents and lower the heat to a simmer for 45 minutes to an hour.
- Once cooked, do a taste test, remove the chicken from the pan, and set it aside to cool.
- While waiting for the chicken to cook, take a large frypan or skillet (some prefer an iron skillet) and add the oil.
- On medium heat, cook the diced onion until soft and golden brown, stirring continuously.
- Turn the heat to low.
- Add the garlic powder or cloves and cook for a further 5 minutes on low heat.
- Introduce the green chilis, diced tomatoes, chili powder, and salt.
- Heat through while stirring the contents.
- Turn off the heat to allow the food to settle.
- Return to the chicken, and depending on the cuts chosen, take two forks to separate the bones and shred the chicken.
- Return to the onion mix and pour the contents into a food processor, blending until smooth.
- Once satisfied that the mixture is smooth, return it to the large pan and add the shredded chicken. Stir the mix to bind the chicken with the onion mixture.
- Bring back to the boil, and the food is ready to serve with the extra garnishes of your choice.
6. Vegan Bean and Cheese Burrito Recipe
Serves 4 people
Ingredients
- Four tortilla wraps
- Two large handfuls of shredded spinach leaves
- One sliced avocado or guacamole sauce
- Your choice of hot sauce
- Your choice of vegan cheese
- 1 tbsp soy oil
- ¼ teaspoon of garlic powder
- 1 tbsp chipotle paste
- 15oz chopped tomatoes (fresh or canned)
- 15oz black beans or pinto beans, drained
- One bunch of chopped cilantro or parsley
- 6oz of spinach
- 8oz rice of your choice, cooked and drained. (We recommend Spanish rice or Mexican rice)
- Juice of a lime
- ½ medium-sized red diced onion
- 2oz chopped hazelnuts
Method
- Heat the oil in a fry pan or skillet.
- Add the chipotle paste and garlic powder.
- Toss in the tomatoes and stir continuously, bringing the contents to a simmer.
- Add salt to taste.
- Introduce the beans and spinach until most of the water is cooked away.
- Add your choice of cilantro or parsley.
- Now add the rice, lime juice, onion, and nuts and season to taste.
- Layout your tortillas and pour the cooked mix into the center of each.
- Add a little avocado or guacamole and hot sauce to taste.
- Serve piping hot with vegan sour cream, tomato sauce, and a sprinkling of vegan cheese.
- Is there such a thing as vegan sour cream? Yes, in fact, you can make it yourself!
Bonus : How To Make Vegan Sour Cream
- a cup of raw cashews ( a power blender)
- 1 tbsp lemon juice
- One teaspoon cider vinegar
- ¼ teaspoon of fine sea salt
- ¼ teaspoon French mustard
Method
- Blend the mix until it’s smooth and creamy,
- Taste and add either lemon juice and salt to your liking.
- The sour cream can be chilled for up to three days and thicken as it rests but add more water if needed.
7. Frequently Asked Questions About Burritos
How do you make good burritos?
The secret of making a good burrito is mainly in the mix and how long you cook it. Too long and the air bubbles will carbonate: Too little and the dough will still be raw.
Are burritos healthy?
Whether a burrito is deemed healthy depends on the ingredients. For example, a flour tortilla is made from plain wheat flour, salt, baking powder, and butter. Wheat flour is a simple carbohydrate, generally not considered healthy as it is readily absorbed into the body. However, as the central part of a burrito is its ingredients, this can vary greatly. The health benefits of a burrito are, therefore, not easy to determine. Pay attention to the nutritional information provided with the ingredients you purchase.
What is a tasty breakfast burrito?
The traditional American breakfast includes eggs, tomato, hash browns, sausage meat, and bacon wrapped in a flour burrito when it’s not cereal or waffles.
What is a smothered burrito?
Imagine your favorite burrito and your favorite cheese: Yum!
Now imagine that cheese melted over your favorite burrito with enchilada sauce. That’s heaven on a plate.
What is cilantro?
Cilantro is the Spanish name for coriander, but some have confused it as the seeds over the leaves.
What is a rice burrito?
A rice burrito is merely wrapped corn or flour tortilla that includes rice (often red rice) The burrito isn’t actually made of rice and it differs from black bean burritos.
What is the difference between avocado and guacamole?
Guacamole is a Spanish word based on the ancient Aztec language. “Ahuacati” meant avocado, and ‘Molli’ meaning a sauce. Today, guacamole is considered as the pulp of avocado made into a sauce.
What’s the difference between a taco and a burrito?
Generally, the size: A taco is usually smaller than a burrito. A taco can be made with a more rigid shell, but a soft taco has also been called a burrito. A taco is more often made from corn flour. Tacos are usually not sealed as tightly as a burrito.
What is taco seasoning usually made from?
Taco seasoning more often consists of chili, onion, and garlic powder with red pepper flakes. Paprika, cumin, oregano, and salt and pepper are added to the homemade taco seasoning.
What beans are usually used in a Burrito?
The most common beans found in a burrito are black or pinto beans. Often, refried beans are used as they are easy to store.
What’s the difference between a minced beef burrito and ground beef burrito?
Nothing. It’s an interpretation as to how fine the beef is ground or minced. Either with a sharp knife or grinder.
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Written by Mike MillerMike is a late arrival to cooking. However, experimenting with vegetarianism and seafood is a new passion. That is if all the ingredients and tools are there! His curries are the talk of the family -and often in a good way! In his spare time, Mike has also discovered that walking ‘can’ be as enjoyable as driving after all!
