Burritos
Burritos are best known as a tex mex recipe, or served more commonly in the north of Mexico. However, Mexicans also eat them in the rest of the country with some different variations. Burritos are a great breakfast for the way, a road trip food, or just an easy-to-cook dish for any time. They are also great to make use of leftovers hanging around your fridge.
Ingredients
Yields 2 portions
- cheese
- 2 large wheat tortillas
- frijoles refritos or frijol sauce
- picadillo
You will need
- blender
Directions
- Cut the cheese into not-so-thin slices.
- Warm up the tortillas on a large dry skillet.
- Assemble the burritos: spread the frijole sauce in the middle-low section of the tortilla, distribute the picadillo on top, and put the cheese on top of the picadillo. Now roll the tortilla: flip the lower part over the filling, flip the sides, and tightly roll from the bottom.
- Repeat for the remaining tortillas.
- Briefly toast the burritos on a skillet on all sides.
Notes & tips
It’s important to keep out lettuce or too much salad from inside the burritos, since it will make the tortilla too soggy.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Cheese | Vegetarian | Dairy | |
| Frijol sauce | Vegan | ||
| Frijoles refritos | Vegan | ||
| Picadillo | Meat | ||
| Wheat tortilla | Vegan | Gluten |
More recipes like burritos
- Traveler’s pastaVegetarianNo refined sugar
30 m
- Café de ollaVegetarianGluten freeDairy freeNo refined sugar
10 m
- Cerdo en salsa rojaGluten freeDairy freeNo refined sugar
120 m
- DönerritosDairy freeNo refined sugar
30 m
- Fusion de huevo en sombreroVegetarianGluten freeNo refined sugar
15 m
- Huevos rancheros en sombreroVegetarianGluten freeDairy freeNo refined sugar
20 m