We love those fresh tasting burritos from a popular restaurant chain. But they’re so big you can barely fit one into your mouth! And as good as they are, just one can contain a full day’s complement of calories. Here’s how to make those great tasting restaurant style burritos at home.
The key to these burritos is the rice and pinto bean filling. It’s loaded with fresh tasting pico de gallo and chopped parsley. You can season the rice with our taco blend or use your own favorite Mexican seasoning. Make it as spicy as you like! (or not) The rice and pinto bean filling comes together quickly when you use store bought pico de gallo and canned or previously prepared beans.
This burrito is topped with shredded pork and cheese. We cooked the pork roast in the slow cooker, then chunked it up and lightly fried it with peppers and onions for a carnita style filling that can be made ahead of time. Chicken is another great choice. Thinly sliced strips of chicken are easily prepared while the rice is cooking. Of course, pintos and rice make are great all by themselves, but perhaps you’d like a few sauteed jalapeno peppers, tomatoes and onions for a veggie burrito. There are so many ways to have fun with these burritos!
You’ll get between 8 and 10 burritos from one batch of pinto and rice filling if you set the serving size between 1/3 and 1/2 cup. The amounts of meat, cheese and other fillings are up to you, but make sure you can fold the burrito!
- 1 cup rice cooked in 2 cups chicken or vegetable broth (you'll have about 2 cups cooked rice)
- 1 can pinto beans, rinsed and drained or 2 cups cooked beans
- 1 cup pico de gallo (we used store bought from the veggie section)
- juice and zest of one lime
- 1 tablespoon adobo seasoning (we use the kind with cumin)
- salt, pepper and cayenne powder to taste
- prepared taco or other seasoning to taste
- ½ cup chopped cilantro or parsley
- burrito sized tortillas (we bought a pack of 10)
- grated cheese, any kind (plan on about an ounce per burrito)
- your favorite taco sauce or salsa
- sour cream and other fixings you like
- your favorite meat filling (plan on about 2 - 3 ounces per burrito)
- Cook the rice in the broth. Dump the cooked rice into a large mixing bowl and allow to cool somewhat.
- Add in the beans, pico de gallo, lime zest and juice and seasoning. Use your hands to gently combine.
- Taste and adjust the seasoning, then mix in the cilantro.
- Cook or warm the meat and other toppings, grate the cheese and set up your other fixings while the rice is cooking and cooling down.
- Place about ½ cup of rice and pintos on a tortilla and arrange in a rectangle that fits comfortably inside the edges.
- Add meat, cheese, etc. as desired.
- Fold the bottom edge up over the filling, then fold in the two sides, like an envelope.
- Roll the filled portion of the burrito up and arrange with the seam side down.
- We pressed ours on a panini press to warm them through and melt the cheese. You could also do this in a skillet, in the oven or give it a miss.
The pinto and rice filling keeps well in the fridge for several days. To freeze the filled burritos, wrap them in parchment paper, then in foil. No need to thaw them out, but it will take about 45 minutes to reheat them in the oven. Leave the foil on to reheat them in the oven, otherwise remove the foil and nuke them on 50% power until warmed through (my son checks every three minutes when he does this at work).