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.



Yields 2 portions


Prepare the frijoles refritos or frijol sauce with less liquid so you can spread it on tortillas like a paste.
  1. Cut the cheese into not-so-thin slices.
  2. Warm up the tortillas on a large dry skillet.
  3. 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.
  4. Repeat for the remaining tortillas.
  5. Briefly toast the burritos on a skillet on all sides.

Notes & tips

Try our picadillo, frijol sauce and frijoles refritos with this recipe.

It's important to keep out lettuce or too much salad from inside the burritos, since it will make the tortilla too soggy.

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.