Thursday, July 29, 2010

Mexican Style Burritos

Hubby and I really enjoy eating Mexican style burritos - you know the kind you get at places such as Chipotle, Qdoba, Cafe Rio, etc. We really, really enjoy these in fact most of the time when we go to those place it is what we get to eat (unless I'm feeling I need to be healthy in which case I get a salad...) Since we enjoy them so much, I make them occasionally. Actually when Hubby was going to class everyday and I was working I would take a Saturday and make about 20-30 of these to stick in the freezer for lunches. They work great reheated if you do not add the fresh salsa to them - you could add a enchilada sauce or salsa verde but you don't want fresh chunks of veggies if you reheat them. Eating them fresh is another matter, I LOVE fresh salsa in them!

Mexican Style Burritos

First I start rice cooking (sorry no pics of rice)
While the rice is cooking, I use a skillet to heat up some oil and garlic (you can also use onion here too.)
I usually heat the garlic for a minute before adding the beans (I didn't above...)
I do typically use canned black beans for my burritos, I usually rinse them but add a little water back in.
Heat through, stirring occasionally. While they are cooking, I typically assemble the other ingredients: Tortillas (warm in microwave for 30 seconds to 1 minute), meat - if desired (I used Beef Carnita), grated cheese, salsa - either fresh or jarred, sour cream if desired.

To assemble:
 Place rice onto tortilla,
 top with beans,
then top with meat of choice (I used beef carnita)
  Top meat with cheese and salsa. Drizzle sour cream over the burrito fillings - I typically add some milk or whipping cream to regular sour cream to make it thinner.

Now for a quick tutorial about how I fold the burritos...
 I fold in the two sides toward the center.
Then I fold the part closest to me up.
 and over the filling.
 And yes, I have all the tortillas stacked on top of each other. It is quicker that way ;).
 Then tuck the tortilla under the filling.

 The fold the rest of the sides over.
 and roll it up.

 Here's a 'Naked Burrito' - simply means there is no tortilla (so you can enjoy without the extra carbs or the gluten).


  1. YUM!!!!! Can't wait to try these! Thanks so much for sharing!

  2. OK, at first I have to admit, I was like, "What does she mean 'Mexican-style' burritos... ALL burritos are Mexican style, they're Mexican food!" But now I get it, they're not authentic, they're sort-of-Mexican!* LOL! Awesome recipe, and perfect instructions.

    *this is a compliment. I love Chipotle. I think you nailed it, by the way :)

  3. I, on the other hand, don't usually like "Mexican style" - but you got my attention on the black beans. Now we're talking good eats! And I feel so foolish for never figuring this one out: "add some milk to regular sour cream to make it thinner." I'm sitting here shaking my head and wondering how I can convince you that I am not being sarcastic - even at my ripe old age - I had never thought of that.

    I found you through the Post of the Week linky. Glad that I did.


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