A burrito or Mexican stuffed tortilla that won’t leave you hungry

A wheat tortilla filled to bursting! Well, these traditional Mexican burrito recipes are exactly what you need to try!

Enjoy the taste of creamy beans, avocado guacamole and hot salsa in one roll!

Make this treat, which you can also easily store in the freezer, for your next Mexican snack!

Traditional baked Mexican burrito

This is truly the easiest stuffed Mexican tortilla recipe you can make at home! You can also easily freeze this delicacy and keep it for days when you have a craving for traditional homemade Mexican cuisine.

What will we need

1. 500 g of lean ground beef
2. Packet of Mexican seasoning mix
3. 300 g black beans (drained and rinsed)
4. 200 g of corn
5. 750 g of boiled rice
6. 6 large tortillas
7. 300 g grated cheddar

In the sky

1. Finely chopped red onion
2. Salad
3. Chopped tomatoes
4. Salsa
5. Sour cream
6. Fresh coriander
7. Avocado
8. Guacamole

Method

1. Preheat the oven to 180 degrees
2. Grease the baking pan with oil or spray it with oil and set it aside
3. Mix the beef with the Mexican seasoning mixture
4. Then fry it in a hot pan and set it aside to cool
5. To prepare 1 burrito, spread 50 g of beans in the middle of the tortilla, top with 50 g of rice, beef, 2 tablespoons of corn and 50 g of grated cheese
6. Fold the opposite sides of the tortilla over and then wrap in burrito style
7. Place the wrapped burrito “seam” down in the prepared greased baking pan
8. We repeat this procedure until the baking pan is completely filled
9. Cover the baking pan with foil and bake for 25 minutes
10. Then remove the pan from the oven and let the filled tortillas cool slightly
11. Then we serve on a plate with homemade guacamole or salsa

Burrito with ground beef

A recipe for a stuffed tortilla that you can easily make every day. This Mexican delicacy is filled with delicious spicy beef, rice and other fillings of your choice. The beef filling is especially delicious because it’s made with a homemade Mexican seasoning that’s so much better than a store-bought mix!

What will we need

For spices

1. A teaspoon of onion spice
2. Dried oregano
3. Salt
4. 2 teaspoons ground cumin
5. A teaspoon of paprika
6. A teaspoon of black pepper

For beef

1. ½ tablespoon of olive oil
2. 2 cloves of garlic
3. ½ onion (finely chopped)
4. 500 g of ground beef
5. 2 tablespoons of tomato puree
6. 3 tablespoons of water

On a burrito

1. 6 – 8 large tortillas
2. 750 g of boiled rice
3. 500 g iceberg lettuce or cabbage (finely chopped)
4. 250 g of corn
5. 250 g of black beans
6. 3 tomatoes (seeded and diced)
7. ½ red onion (finely chopped)
8. Finely chopped coriander
9. 150 g of grated cheese

Method

1. Heat the oil in a pan to a high temperature
2. Add garlic and onion
3. Fry for about 2 minutes until the onion is lightly browned
4. Add ground beef and continue frying
5. Fry until it turns brown
6. Add all the loose spices and cook for another minute
7. Then add the tomato puree and water
8. Continue cooking for another 3 minutes until most of the water has evaporated
9. Beef, but it must remain juicy and not dried out
10. Turn off the stove and let the meat cool for 10 minutes
11. Place the tortilla on the work surface and start filling it
12. Add 50 g of rice to the center of the tortilla, put 50 g of beef on it, then some iceberg lettuce, corn, black beans, tomato, sprinkle everything with red onion, coriander and cheese
13. Fold the bottom of the tortilla over the filling to cover it, then fold the edges of the tortilla
14. Roll up the tortilla tightly and then wrap it in foil
15. We can serve the burrito already prepared in this way or keep it for later consumption, in which case it will have to be heated
16. To reheat it, fry it in a pan without oil wrapped in foil on a medium-high heat for a few minutes on each side, so that the outside is slightly crispy and heated through.
17. Or it can be heated in foil at 180 degrees in the oven for 20 minutes

Vegetarian burrito

This vegetarian stuffed tortilla recipe is packed with flavor. A simple tortilla is filled with black beans, fajita-style vegetables like peppers and mushrooms, creamy guacamole, fresh pico de gallo, and sour cream. YUM!

For vegetarian filling

1. 2 tablespoons of olive oil
2. 4 small cloves of garlic
3. ½ chopped onion
4. ½ chopped bell pepper
5. 300 g of chopped mushrooms
6. ½ teaspoon of ground cumin
7. ½ teaspoon dried oregano
8. A teaspoon of smoked paprika or sweet paprika
9. A teaspoon of soy sauce
10. Salt
11. Sugar
12. ¼ teaspoon black pepper
13. A teaspoon of red wine vinegar (or white vinegar/apple cider vinegar)
14. A spoonful of chopped parsley

On Pico De Gallo (Tomato Salsa)

1. 120 g finely chopped tomatoes
2. ½ teaspoon chopped jalapeño
3. 125 g finely chopped onion
4. 2 small cloves of garlic
5. Chopped coriander
6. A teaspoon of lemon juice
7. A teaspoon of extra virgin olive oil
8. Salt

For guacamole

1. Avocado

Other ingredients

• 8 tortillas
• 250 g black beans (rinsed and drained)
• 100 g sour cream

Method

1. Heat the olive oil in a frying pan over medium heat
2. Add finely chopped garlic and chopped onion
3. Let’s start sauteing the garlic and the onion until the onion softens
4. Add chopped pepper
5. Sauté the pepper together with the onion and garlic for another 2 minutes at a medium temperature
6. Add the chopped mushrooms
7. We mix everything together and continue to stir-fry
8. Saute until all the liquid is out of the mixture
9. Gradually start adding spices – cumin, smoked paprika, salt to taste, dried oregano, sugar and soy sauce
10. After adding all the spices, stir the mixture and continue sautéing for another 2 minutes
11. Add a teaspoon of wine vinegar
12. Cover the pan and simmer the mixture for about a minute
13. Add a tablespoon of chopped parsley
14. Mix and turn off the stove
15. Set the pan with the mixture aside to cool slightly before filling the burrito with it
16. For the tomato salsa, add finely chopped onion, jalapeño pepper, finely chopped tomatoes, fresh coriander leaves and chopped garlic to the container
17. Add lemon juice and extra virgin olive oil
18. Add salt as needed
19. Mix everything together and set aside
20. For guacamole, add diced avocado to a new bowl
21. Add 3 spoons of prepared tomato salsa and mix
22. If necessary, add more salt or lemon juice, we can also add a little black pepper
23. To assemble the burrito, first heat the pan to a medium temperature
24. When the pan is hot, put the tortilla in the pan and fry it for about 2 minutes on each side
25. Remove the toasted tortilla from the pan and start filling it
26. For large tortillas, add 1-3 tablespoons of each ingredient per filling, for small tortillas, 1.5-2 tablespoons of each ingredient per filling
27. First, add black beans to the center of the tortilla
28. Then put 1 to 2 tablespoons of the mushroom and pepper stuffing on top of the beans
29. Add 1 to 2 tablespoons of guacamole on top.
30. Finally, we add 1 to 2 tablespoons of pico de gallo, our tomato salsa
31. Fill the vegetarian burrito with a soup spoon of sour cream in the center of the Mexican tortilla.
32. To wrap, first fold the left side, then fold the right side over the left, finally fold the remaining sides of the tortilla
33. We wrap the bottom ¾ of the burrito in aluminum foil so that it remains tightly wrapped
34. We serve immediately

Chicken burrito

This Mexican Chicken Tortilla recipe is a classic that is served in both Mexico and Texas. It’s also a great way to use up leftover rice or chicken.

What will we need

1. 4 skinless chicken thighs
2. A spoonful of sweet paprika
3. ½ teaspoon of ground cumin
4. Olive oil
5. 2 cloves of garlic
6. Bunch of fresh coriander
7. 400 g black beans (canned)
8. 200 g of white or brown rice
9. A lime
10. 4 tomatoes
11. 4 spring onions
12. Small iceberg lettuce
13. 4 large tortillas
14. 80 g of mature cheddar
15. 4 tablespoons of Greek yogurt

Method

1. Preheat the pan to a high temperature
2. Meanwhile, cut the chicken thighs into thin slices
3. Then we place them in a bowl
4. Sprinkle them with paprika, cumin and cover them with a little oil and season with salt and ground black pepper
5. Mix well to coat the chicken well
6. Then we begin to slowly place the chicken on the hot pan
7. Fry for approximately 10 minutes until browned and cooked through
8. Then remove it from the pan and let it cool
9. Meanwhile, peel and finely chop the garlic
10. Tear off the coriander leaves and set them aside, then finely chop the stems
11. Heat a tablespoon of oil in a large pan
12. Add garlic and coriander stalks, fry for about a minute
13. Drain the beans, rinse them and add them to the pan with the garlic and coriander
14. We continue to fry
15. Add the rice and cook for another 5 minutes, stirring occasionally, until the rice is crispy and hot
16. Add grated lime peel, chopped coriander leaves to the pan and mix everything together thoroughly
17. Remove the pan from the heat and let the mixture rest
18. Squeeze the lime juice and add roughly chopped tomatoes and finely chopped spring onion to it
19. Mix well and season to taste
20. Finely chop the iceberg lettuce and the cooled chicken
21. Place the tortilla on the pan for 1 minute to soften, then place on the work surface
22. Put a spoonful of fried rice and beans in the middle, add a spoonful of tomatoes with spring onions, a handful of lettuce and a chopped chicken leg on top
23. Next, add grated cheese and a spoonful of yogurt
24. Wrap the burrito tightly and serve immediately

Mexican tortilla with ground pork

A simple recipe for an authentic Mexican burrito that can’t be faulted. The flavors are so balanced that one stuffed Mexican flatbread won’t be enough.

What will we need

1. 300 g of minced pork
2. Onion
3. 2 tomatoes
4. Red bell pepper
5. Green pepper
6. 2 red chili peppers
7. 3 cloves of garlic
8. Fresh coriander
9. Grated cheddar cheese
10. 50 g of corn
11. A can of chili beans
12. A jar of Poco Loco burrito sauce
13. 8 tortillas

Method

1. Finely chop the onion, chili peppers and garlic
2. Cut the peppers into small cubes
3. We then throw everything into the pan and start stewing
4. Fry the pork in a hot pan until golden brown
5. Then add burrito sauce and finely chopped tomatoes to the meat
6. Then cover the pan and let it cook for 20 minutes
7. Add drained beans and corn to the meat
8. Stir and bring to a boil
9. Add the stewed vegetables and mix everything together to combine the ingredients
10. Roughly chop the coriander and mix it into the meat
11. We will start filling the tortillas
12. Add a few spoons (3-4 spoons for a large tortilla) of the meat and vegetable filling to the center of the tortilla
13. Sprinkle with grated cheese
14. Wrap the burrito and serve immediately with sour cream and jalapeños

Mexican tortilla with steak and beans

In this burrito recipe, instead of ground beef, we use a beef steak that is marinated in a delicious mixture of orange and lime juice, garlic, coriander, cumin and chili powder. The recipe is a bit more extensive, but that’s only because we don’t use cans and preserves. Everything is made from scratch with honest, fresh ingredients.

What will we need

Na Carne Asada (grilled beef)

1. 120 ml of fresh orange juice
2. 40 g finely chopped coriander leaves
3. 4 medium garlic cloves (chopped)
4. 2 tablespoons lime juice
5. A spoonful of virgin olive oil
6. 2 teaspoons ground cumin
7. 2 teaspoons of dried oregano
8. 2 teaspoons of chili powder
9. Teaspoon of salt
10. 700 g beef steak (cleaned and cut into slices)

On the beans

1. 50 ml extra virgin olive oil
2. 180 g onion (diced)
3. 3 medium garlic cloves (chopped)
4. 2 teaspoons ground
5. 2 dried bay leaves
6. 400 g of dry black beans
7. 1.5 l of homemade chicken stock
8. Salt

For rice

1. 30 ml of oil
2. 250 g of long-grain rice
3. 180 g onion (finely diced)
4. 3 medium garlic cloves (chopped)
5. 2 tablespoons of tomato puree
6. 550 ml of chicken stock
7. Teaspoon of salt

To assemble the burritos

1. Oil
2. 6 tortillas
3. 450 g of grated cheese
4. Sour cream
5. Avocado (sliced)
6. Salsa

Method

1. For the marinade, mix orange juice, coriander, garlic, lime juice, olive oil, cumin, oregano, chili powder and salt in a resealable bag
2. Close the bag and shake it lightly so that the ingredients are thoroughly combined
3. Add chopped pieces of beef steak to the bag
4. Then close the bag again and squeeze out the excess air
5. Marinate the meat in the refrigerator for at least 3 to 8 hours
6. Meanwhile, prepare the beans
7. In a medium saucepan, heat the olive oil over medium-high heat
8. Add onion and cook
9. Stir to soften and brown the onion
10. Then stir in the garlic, cumin and bay leaves and cook until the spices are fragrant, about 30 seconds
11. Add beans, chicken broth and a large pinch of salt
12. Bring the mixture to a boil
13. Then reduce the heat to low, cover and cook until the beans are tender, about 2-3 hours
14. During cooking, add water to keep the beans submerged
15. Remove the lid and continue cooking for another 45 minutes, stirring occasionally, until the beans are very soft to creamy
16. Once the beans are completely tender, allow the liquid to reduce to create a thick, creamy sauce
17. Taste and season with salt if necessary
18. Discard the bay leaves, remove the bean filling from the stove and leave it covered until we start the filling
19. Heat the olive oil in a saucepan over high heat for the rice
20. Add the rinsed and drained rice and start cooking, stirring constantly, until lightly browned
21. Stir in the onion and garlic and cook, stirring constantly, until the onion starts to soften and brown slightly
22. Add the tomato puree and cook for another minute
23. Add the chicken broth and bring the mixture to a boil
24. When the mixture starts to boil, reduce the heat, cover the pot with a lid and cook for another 15 minutes
25. Remove the pot from the stove and let it rest, covered, for another 10 minutes
26. Remove the lid from the pot and gently fluff the rice with a fork
27. Cover it again as needed and keep warm until ready to use
28. Remove the steak from the marinade and pat dry
29. We heat the pan to a high temperature and throw the marinated steak on it and fry it quickly
30. Remove the cooked steak from the pan and let it rest for 10 minutes before filling the burrito with it
31. Heat the tortilla in a dry non-stick pan over medium heat
32. Remove the tortilla from the pan and sprinkle it with cheese
33. Add an even layer of rice to the center
34. Place beans on rice, then more cheese, then beef, sour cream, salsa, avocado slices
35. Fold the sides of the tortilla over the filling
36. Then we roll the bottom part of the tortilla over the filling
37. When rolling, we hold the sides firmly
38. Wrap the burrito in aluminum foil so that it holds together better
39. We serve immediately

Homemade guacamole

This is the best avocado filling recipe. Its production is super easy and only fresh ingredients are used. All you need is avocado, onion, tomato, cilantro, jalapeño pepper, lime juice, garlic and salt.

What will we need

1. 3 ripe avocados
2. ½ small onion (finely chopped)
3. 2 tomatoes (diced)
4. Finely chopped coriander
5. Jalapeño pepper (finely chopped)
6. 2 cloves of garlic (chopped)
7. Lime juice
8. ½ teaspoon of salt

Method

1. Cut the avocado in half, remove the stone and hollow it out in a mixing bowl
2. Mash it with a fork
3. Add the remaining ingredients and mix
4. We test its taste and, if necessary, add a pinch of salt or lime juice

Homemade salsa

This homemade pico de gallo sauce can be used in so many ways! It’s great served with tortilla chips or as a topping on your favorite Mexican food like tacos, taquitos and especially burritos.

What will we need

1. A can of chopped tomatoes
2. A clove of garlic, roughly chopped
3. ½ small onion
4. A handful of coriander leaves
5. Jalapeño pepper (coarsely chopped)
6. A spoonful of lime juice
7. ½ teaspoon of salt

Method

1. We will remove about half of its juice from the can of tomatoes, which we will no longer need
2. Chop the garlic in a food processor
3. Add the tomatoes and any remaining juice from the tomato can
4. Add onion, cilantro, jalapeño, lime juice and salt
5. Process the mixture in a food processor until it is almost smooth and there are no large pieces of tomato or onion left in it
6. Add lime juice and salt to taste

How to wrap a burrito

As we announced at the beginning, if you don’t know how to wrap a burrito properly, watch this instructional video and you won’t be disappointed.

How To Roll A Burrito

Mexican cuisine is known for its ability to combine tradition and modernity. Its beginnings date back to the pre-Columbian period.

Traditional ingredients have been used since the Mayan period, who were the first to domesticate corn.

Other inhabitants of South and Central America eventually brought other ingredients that we still know today. For example, beans, squash, amaranth, chia, avocado, tomatoes, cocoa, vanilla, agave, turkey, spirulina, sweet potatoes, cacti and chili peppers.

After the Spanish conquest of the Aztec Empire, Mexican cuisine was supplemented with ingredients such as meat from domestic animals (beef, pork, chicken, and goat), dairy products (especially cheese and milk), rice, sugar, olive oil, and various fruits and vegetables.

The Spanish also expanded the repertoire of styles used to cook here. The Spanish influence in Mexican cuisine is also evident in its sweet dishes such as: alfajores (coconut cookies), alfeniques (cane sugar candy), borrachitos (colorful jelly candies) and churros (an oblong doughnut-shaped sweet – make this Mexican sweetness at home with our recipe).

How important traditional Mexican cuisine is in the world is also evidenced by its inclusion in 2010 on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.