11 burrito recipes for Mexican food lovers

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Wrap beans, meat, tomatoes, peppers, cheese and more in tortillas.

What you need to remember

• For burritos, you need tortillas - thin cakes made from wheat or corn flour. These traditional Mexican bread products can be bought in many stores, replaced with thin pita bread, or made on your own.
• Spread the finished filling in a wide strip in the center of the cakes. Then cover it with the edge of the tortilla. Twist in one turn, fold the edges at the sides and roll into a roll.

Serve the small tortilla burritos whole, and cut the large tortillas in half if desired

1. Burrito with ground beef, beans and tomatoes

Ingredients

• 1 tomato;
• 80-100 g of iceberg lettuce;
• 70 g cheddar cheese;
• 1 can of canned beans;
• 1-2 teaspoons of vegetable oil;
• 250 g ground beef;
• 2 teaspoons chili powder
• 120 g salsa sauce;
• salt to taste;
• 4 tortillas;
• sour cream to taste.

Preparation

Cut the tomato into small pieces. Chop the salad. Grate the cheese on a coarse grater. Drain the beans.

Heat oil in a skillet over medium heat. Fry the beef with chili for 5-7 minutes. Add the beans and salsa and let sit for another 5-10 minutes. Season with salt a couple of minutes before cooking. Remove from heat and stir in cheese.

Divide the resulting filling into equal parts. Place the meat, tomatoes and lettuce on the tortillas, wrap and serve with sour cream.

2. Burrito with ground beef and rice

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 3 tomatoes;
• 150 g semi-hard cheese;
• 3-5 sprigs of cilantro;
• 200-220 g of iceberg lettuce;
• 150 g canned corn;
• 150 g canned beans;
• 100 g of rice;
• 1 tablespoon vegetable oil;
• 500 g ground beef;
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 teaspoons of cumin;
• 2 teaspoons of paprika;
• ¼ a teaspoon of ground black pepper;
• 1 pinch cayenne pepper
• 2 tablespoons tomato paste
• 3 tablespoons of water;
• 6-8 tortillas.

Preparation

Chop the onion and garlic. Cut the tomatoes into cubes. Grate the cheese on a coarse grater. Chop the cilantro. Pick up the salad. Drain the corn and beans.

Boil the rice until tender and cool slightly.

Heat oil in a skillet over high heat. Brown half of the onion and garlic for a couple of minutes. Add the beef and cook for another 10-20 minutes. Add onion powder, oregano, salt, cumin, paprika, black and cayenne peppers a couple of minutes before cooking. Pour in tomato paste with water and leave on the stove for another 3 minutes. Cool slightly.

Place rice, beef, lettuce, corn, beans, tomatoes, onions, cheese and cilantro on each tortilla. Wrap in envelopes and brown in a skillet for 2-3 minutes on each side. Or wrap the burritos in foil and bake for 15–20 minutes in the oven at 180 ° C.

3. Burrito with steak, avocado and bell pepper

Ingredients

• 680 g ribeye steak;
• salt and pepper to taste;
• ¼ teaspoon steak seasoning;
• 1 large onion
• 1 red bell pepper;
• 1 avocado
• 200-220 g of hard cheese;
• 200-220 g of semi-hard cheese;
• 5-7 sprigs of cilantro;
• 4 tortillas;
• sour cream - optional.

Preparation

Cut the beef into thin slices. Sprinkle with salt, pepper, spices and let sit for 5-10 minutes.

Cut the onion into half rings, bell pepper and avocado into small pieces, cheese into thin slices or grate on a coarse grater. Chop the cilantro.

In a skillet over medium heat, fry the onion and bell pepper for 5-6 minutes. Add cilantro, stir. If any vegetable juice remains in the pan, remove it with a paper towel. Add the steak pieces and cook for about three minutes on each side. Sprinkle with cheese on top.

Heat the cakes in a skillet without oil for a couple of minutes. Spread the hot filling on top of them along with the avocado. Wrap and serve with sour cream.

4. Burrito with chicken, ham and pineapple

Ingredients

• 2 skinless and boneless chicken breasts;
• salt and pepper to taste;
• 2 teaspoons thyme
• 2 teaspoons of oregano
• 2 teaspoons of vegetable oil;
• 100 g mozzarella;
• 250 g canned pineapple;
• 100 g ham or sausages;
• ½ bell pepper;
• 1 jalapeno or chili
• 3-4 tortillas;
• 4–5 spoons of tomato pizza sauce.

Preparation

Season the chicken breasts with salt, pepper, half thyme and oregano. Heat oil in a skillet over medium heat. Fry the chicken until tender, 20-25 minutes or more. Cool and cut into slices.

Grate the cheese on a coarse grater. Cut pineapples, ham, bell peppers and jalapenos into small pieces.

Grease each tortilla with sauce, put in a little chicken, cheese, pineapple, ham, bell peppers and hot peppers, sprinkle with spices and wrap. Fry in a regular skillet or grill for 2-3 minutes on each side.

5. Burrito with chicken, cilantro and avocado

Ingredients

• 300-350 g chicken fillet;
• 50-60 g mozzarella;
• 3-5 sprigs of cilantro;
• 1 avocado
• 4 tortillas;
• 1 tablespoon vegetable oil.

Preparation

Boil the chicken fillet until tender, cool and cut into small pieces.

Grate the cheese on a coarse grater. Chop the cilantro. Cut the avocado into medium cubes.

Divide the filling into four equal portions and place a little on top of each tortilla. Wrap it up carefully.

Heat oil in a skillet over medium heat. Fry the burritos for a couple of minutes on each side.

6. Chicken Burrito by Jamie Oliver

Ingredients

• 90 g of rice;
• 4 chicken thighs without skin and bones;
• 1 tablespoon of paprika;
• ½ tablespoon of ground cumin;
• salt and pepper to taste;
• 1-2 tablespoons of butter;
• 2 cloves of garlic;
• 1 bunch of coriander;
• 1 lime;
• 1-2 tablespoons of vegetable oil;
• 1 can of canned beans;
• 4 tomatoes;
• 4–5 stalks of green onions;
• 1 small bunch of lettuce
• 4 tortillas;
• 4 tablespoons of Greek yogurt
• 80 g of cheddar.

Preparation

Boil the rice until tender and cool.

Divide the chicken into medium pieces. Tap lightly with a kitchen mallet. Sprinkle with paprika, cumin, salt and pepper, brush with softened butter. Heat a frying pan over high heat. Fry the chicken pieces for 5-7 minutes on each side. Place on a plate and cool slightly.

Pass the garlic through a press. Chop the coriander stalks, chop the leaves and set aside. Remove the zest from the lime and grate on a fine grater. Squeeze the juice out of the pulp.

Heat vegetable oil in a skillet over medium heat. Fry the garlic with coriander stalks for a minute. Drain the juice from the beans, put them in the same pan and continue cooking for another 2-3 minutes. Add rice and fry for 5 minutes, stirring occasionally. Sprinkle with grated zest and half coriander leaves. Stir and remove from heat.

Cut the tomatoes into medium slices. Toss in chopped green onions, leftover coriander and lime juice. Pick the lettuce leaves with your hands.

Heat the cakes in a skillet for about a minute. Place some rice with beans, tomatoes, chicken, yogurt and coarsely grated cheese on each. Wrap and serve.

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7. Burrito with chorriso and scrambled eggs

Ingredients

• 350 g of chorriso sausages or others of your choice;
• ½ onion;
• ⅓ bell pepper;
• 1 chili pepper;
• 100 g cheddar;
• 4 eggs;
• salt and ground pepper to taste;
• 1 teaspoon vegetable oil;
• 4 tortillas.

Preparation

Peel and crush the chorrizo sausages. Cut the onion, bell pepper and chili into small pieces. Grate the cheese on a coarse grater. Beat eggs with salt and ground pepper.

Heat oil in a skillet over medium heat. Fry the chorrizo for 5-10 minutes, add the onion with bell peppers and hot peppers and cook for another 3-5 minutes. Pour eggs over the frying and leave for a few more minutes, stirring occasionally.

Heat the tortillas in a dry skillet for a minute. Place the filling on top of the tortillas and sprinkle with cheese. Wrap and serve.

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8. Shrimp burrito

Ingredients

• 100 g of rice;
• 12-15 medium shrimp;
• 1 small onion;
• ½ red bell pepper;
• ½ green bell pepper;
• 100 g of hard cheese;
• 1 can of canned beans;
• 1 tablespoon vegetable oil;
• 35 g taco seasoning;
• 200 ml of water;
• 4 tortillas.

Preparation

Boil the rice until tender and cool.

Peel the shrimp and cut into several pieces. Cut the onion and bell peppers into small pieces. Grate the cheese on a coarse grater. Drain the beans from the jar.

Heat oil in a skillet over medium heat. Fry the peppers and onions for 2 minutes. Sprinkle with spices and cook for another minute. Add beans with water and simmer for 10 minutes. Add the rice with shrimp and leave on the fire for another 3-5 minutes or a little longer to evaporate all the moisture.

Spread the filling over the tortillas, sprinkle with cheese and wrap. Fry the burritos over medium heat for 2-3 minutes on each side, or 5-7 minutes in the oven at 200 ° C, turning several times.

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9. Burrito with feta, avocado and lime

Ingredients

• 2 cloves of garlic;
• 1 red chili
• 2 limes;
• 8-9 cherry tomatoes;
• 2 avocados;
• 200 g feta cheese;
• 200 g of young cabbage or iceberg lettuce;
• 1 small bunch of coriander;
• 3-5 sprigs of oregano;
• 400 g canned beans;
• 2 teaspoons of vegetable oil;
• ½ teaspoon smoked paprika;
• 2 pinches of chili flakes
• 2 tablespoons of water;
• 4 tortillas.

Preparation

Chop the garlic and chili. Remove the zest from the limes and grate finely, squeeze the juice from the pulp. Cut cherry and avocado into medium pieces, feta into slices, chop cabbage. Chop the coriander and oregano. Drain the beans.

Heat 1 tablespoon oil in a skillet over medium heat. Brown the chili and garlic for a couple of minutes. Then sprinkle with paprika, pour half of the juice and add the beans. Stir and cook for another 7-10 minutes.

Combine the tomatoes with half the remaining lime juice and coriander. Mash the avocado with the rest of the juice.

Sprinkle the feta with zest and a pinch of chili flakes. Fry the slices in the remaining oil for 2-3 minutes on each side. Place on a plate and cover to keep the cheese warm.

Put the cabbage, oregano and zest in the same skillet. Add chili flakes and water. Simmer for a few minutes, until all moisture has evaporated and the cabbage is slightly crispy.

Divide the filling into equal parts, place on the flatbread and wrap.

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10. Burrito with rice, mushrooms and spinach

Ingredients

• 250 g of champignons or other mushrooms;
• ½ onion;
• 1 jalapeno;
• 2 cloves of garlic;
• 120-150 g mozzarella;
• 100 g of rice;
• 1 can of canned beans;
• 1-2 teaspoons of vegetable oil;
• 160 g spinach;
• 1 tablespoon lime juice
• ½ teaspoon salt;
• ½ teaspoon of ground cumin;
• 4 tortillas;
• salsa sauce - optional.

Preparation

Cut the mushrooms into medium slices, chop the onion and jalapenos, pass the garlic through a press. Grate the cheese on a coarse grater.

Boil the rice until tender and cool. Drain the beans from the jar.

Heat oil in a skillet over medium heat. Fry the onion with garlic, mushrooms and jalapenos for 5 minutes. Add spinach and cook for a couple more minutes, stirring constantly. Sprinkle with lime juice, sprinkle with salt and caraway seeds. Then add rice with beans and leave on fire for a minute or two. Add cheese and stir to start melting.

Heat the tortillas in a dry skillet for a couple of minutes. Divide the filling into equal parts and place on top of the tortillas. Wrap and serve with salsa sauce.

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eleven. Burrito with potatoes, tofu and chickpea pancakes

Ingredients

• 2 medium potatoes;
• 60 ml vegetable broth;
• 240-250 ml + a few tablespoons of water;
• ¾ teaspoon of garlic powder;
• ¼ teaspoon of onion powder;
• ½ teaspoon paprika;
• 1/2 teaspoon thyme or rosemary
• salt to taste;
• 2 teaspoons of vegetable oil;
• pepper to taste;
• 420 g tofu;
• ½ teaspoon turmeric
• 120 g chickpea flour;
• 60 g spinach;
• 1 tomato;
• ½ onion;
• 50 g of any nuts;
• sriracha or other sauce to taste;
• 4 tortillas.

Preparation

Cut the potatoes into small cubes. Pour the broth over, cover and cook for 12 minutes over medium heat. Mix once. If it starts to burn, add a few tablespoons of water. Sprinkle with garlic and onion powder, paprika, thyme, salt. Drizzle with a teaspoon of vegetable oil and stir. Cover and simmer for about 2-3 minutes more. Pepper and place on a plate.

Squeeze the tofu lightly to remove excess moisture, then finely chop the tofu. Place in the same skillet where you cooked the potatoes, season with turmeric, salt and pepper. Stir, cover and cook for 3-4 minutes.

Combine chickpea flour, a pinch of salt and 180 ml water. The dough should not be very thick, otherwise the cakes will turn out thick. Therefore, add a little more liquid if necessary. Preheat a skillet over medium heat. Drizzle with oil and pour in some dough. Bake thin chickpea pancakes for about 3-4 minutes, then cover and leave for a couple of minutes.

Place chickpea pancakes, spinach, tofu, potatoes, thinly sliced tomatoes and onions, chopped nuts and sauce on top of the tortillas. Wrap the burrito and sauté in a skillet over medium heat for a couple of minutes on each side.

If the chickpea pancakes are too thick and interfere with rolling the cake, cut into thin slices and add with the rest of the filling. Burritos will be no less tasty without them.

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