Soft tortillas stuffed with juicy, seasoned filling, melty cheese, and all your favorite toppings—Homemade Burritos are everything we love about takeout, but fresher, cheaper, and totally customizable. Make a big batch on Sunday, eat some right away, and freeze the rest for fast lunches and busy weeknights.
Why You’ll Love These Homemade Burritos
- Better than takeout: Warm, toasty tortillas and a flavorful filling that doesn’t skimp on seasoning.
- Totally customizable: Swap the protein, beans, rice, and toppings to suit your taste (or what’s in the fridge).
- Meal-prep & freezer-friendly: Make a whole tray, wrap individually, and reheat whenever you need a quick meal.
- Budget-conscious: Pantry ingredients, big yield, and very filling.
Ingredients
For the Burrito Filling
- 1 lb (450 g) ground beef, turkey, or chicken
- 1 tbsp neutral oil (if meat is very lean)
- 1 small onion, finely diced
- 2–3 garlic cloves, minced
- 1 bell pepper, diced (optional)
- 1 ½ tsp ground cumin
- 1 ½ tsp chili powder
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp dried oregano
- ½–1 tsp salt, to taste
- ¼ tsp black pepper
- 1 can (15 oz / 425 g) black beans or pinto beans, drained & rinsed
- 1 cup (about 200 g) cooked rice (white, brown, or Mexican-style)
- ½ cup (120 ml) tomato sauce OR salsa
- 2–3 tbsp water, as needed
For Assembling the Burritos
- 8–10 large flour tortillas (10-inch / 25 cm, burrito-size if possible)
- 1 ½–2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½–1 cup corn kernels (fresh, canned, or frozen, optional)
- ½ cup chopped fresh cilantro (optional)
Toppings & Extras (Optional but Recommended)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Shredded lettuce
- Pickled jalapeños or hot sauce
- Lime wedges
Time & Yield
- Prep: 15–20 minutes
- Cook: 20 minutes
- Assemble & Toast: 10–15 minutes
- Total: ~45–50 minutes
- Yield: 8–10 burritos (depending on how full you make them)
Instructions
1) Cook the Filling
- Sauté the aromatics:
- In a large skillet over medium heat, add oil (if needed).
- Add onion and bell pepper; cook 3–4 minutes until softened.
- Stir in garlic; cook 30 seconds until fragrant.
- Brown the meat:
- Add ground beef/turkey/chicken to the pan.
- Cook, breaking it up with a spoon, until no longer pink and lightly browned.
- Drain excess fat if there’s a lot.
- Season it:
- Sprinkle in cumin, chili powder, paprika, oregano, salt, and pepper.
- Stir well and cook 1–2 minutes to bloom the spices.
- Add beans, rice & sauce:
- Stir in beans, cooked rice, tomato sauce or salsa, and a splash of water if the mixture looks dry.
- Simmer 3–5 minutes, stirring occasionally, until everything is hot and slightly saucy but not watery.
- Taste and adjust salt, pepper, or heat as needed.
- Turn off heat and let the filling cool for 5–10 minutes (warm, not piping hot, is easier for rolling).
2) Warm the Tortillas
- Wrap tortillas in foil and warm in a 300°F (150°C) oven for 5–10 minutes,
or - Stack them on a plate, cover with a damp paper towel, and microwave 30–45 seconds.
Warm tortillas are much less likely to crack when rolling.
3) Assemble & Roll the Burritos
- Set up your station:
- Lay out warm tortillas, filling, cheese, corn, cilantro, and any extras.
- Fill:
- Place a tortilla on a flat surface.
- Spoon about ½ cup of filling in a line slightly below the center.
- Top with cheese, a little corn, and cilantro, if using.
- Don’t overfill—this is the #1 reason burritos explode.
- Roll:
- Fold the sides of the tortilla over the filling.
- Fold the bottom edge up over the filling, then roll tightly toward the top, tucking as you go.
- Place seam-side down.
- Repeat with remaining tortillas and filling.
4) Toast for the Best Texture
You can eat them as-is, but a quick toast makes a big difference.
- Heat a clean skillet over medium heat (no oil or just a tiny bit).
- Place burritos seam-side down and cook 1–2 minutes per side until golden and lightly crisp.
- This seals them and gives that restaurant-style, slightly crispy exterior.
Nutrition (Per Burrito – Approximate, for 10 Burritos)
- Calories: ~350–450 kcal
- Fat: ~14–20 g
- Carbs: ~35–45 g
- Protein: ~16–22 g
- Sodium: Depends heavily on tortillas, cheese, and salsa used
(Exact numbers will vary based on your ingredients and portion sizes.)
Serve It Like This
- Slice in half on the diagonal for a nice presentation.
- Serve with:
- Salsa, guac, sour cream, hot sauce, and lime wedges
- A simple side salad, chips & salsa, or grilled corn
- Perfect for family dinners, game nights, and lunchboxes.
Pro Tips for Perfect Homemade Burritos
- Don’t overfill: It’s tempting, but too much filling = messy, hard-to-roll burritos that burst open.
- Let filling cool slightly: Very hot filling steams inside the tortilla and can make it soggy.
- Use big tortillas: Burrito-size (10-inch or larger) makes rolling much easier.
- Seal with cheese: A layer of cheese on top of warm filling melts and acts like “glue” inside.
- Toast seam-side down first: This helps the burrito stay closed.
Variations & Twists
- Chicken Burritos:
- Swap ground meat for shredded cooked chicken; warm in the pan with the spices, beans, and sauce.
- Veggie Burritos:
- Skip the meat and bulk up with sautéed veggies (zucchini, mushrooms, peppers) and extra beans.
- Breakfast Burritos:
- Replace rice with hash browns or potatoes, and add scrambled eggs and breakfast sausage or bacon.
- Spicy Burritos:
- Add chopped jalapeños, a pinch of cayenne, or a spoonful of hot sauce to the filling.
- Cheesy Smothered Burritos:
- Place burritos in a baking dish, cover with enchilada sauce and extra cheese, and bake until bubbly.
Make-Ahead, Freezer & Reheating
- Fridge (Short-Term):
- Wrap burritos tightly in foil or plastic wrap; store in an airtight container in the fridge for 2–3 days.
- Freezer (Long-Term):
- Let burritos cool completely.
- Wrap each one tightly in foil or plastic wrap, then place in a freezer bag.
- Freeze up to 2–3 months.
- Reheating (From Fridge):
- Microwave 1–2 minutes (unwrap first if using foil), then toast in a dry skillet 1 minute per side to crisp.
- Reheating (From Frozen):
- Microwave 2–3 minutes (halfway through, flip), then toast in a skillet or air fryer until hot and crisp.
- Or bake at 350°F (175°C) for 25–30 minutes, wrapped in foil, then unwrap and bake a few minutes more to crisp.
Why This Recipe Works
Building the filling with aromatics, spices, beans, and rice gives you layers of flavor in every bite. Letting the mixture simmer with tomato sauce or salsa keeps it moist and cohesive, so it doesn’t fall apart inside the tortilla. Warming the tortillas first and toasting the rolled burritos at the end gives you a soft-inside, lightly crisp-outside texture that feels like your favorite burrito shop—but made exactly how you like it.
Final Thought: Once you see how easy and tasty these Homemade Burritos are, you’ll start making them in double batches—some for tonight, and a stash in the freezer for future you. 🌯✨