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Fully Loaded Burrito
Serves 1 Prep 5 min Cook 5 min Total 10 min Type Meal Origin Mexican

Fully Loaded Burrito

A fully-loaded burrito: a warm flour tortilla wrapped around spiced beef, refried beans, rice, salsa, guacamole.

Serves 1 Prep 5 minutes Cook 5 minutes Units Rate

Overview

The fully loaded burrito is where all of your hard work and efforts come together to repay you in full. Packed with your choice of seasoned meat or vegetables, flavourful rice, smooth and filling beans, cheese, salsa and more, it's an entire meal wrapped up to go. This customizable template allows you to build your perfect burrito based on available ingredients and personal preference.

Serves: 1 Prep Time: 5 minutes Cook Time: 5 minutes

Ingredients

Tortilla & Base

  • 1 extra-large flour tortilla
  • 1-2 tablespoons refried pinto beans (homemade or tinned)

Protein (Choose One)

  • 1 portion cooked pork, beef, chicken, or additional beans as desired

Fillings & Toppings

  • 1 portion Spiced Rice (cooked)
  • 1 portion fresh tomato salsa
  • 1 handful grated cheese (Cheddar, Monterey Jack, mozzarella, or a mix)
  • 1 tablespoon sour cream
  • Optional: guacamole, jalapeños, lettuce, diced tomatoes

Method

Stage 1 - Prepare Equipment & Heat Oven

  1. Preheat the oven to its lowest setting (or the 'keep warm' setting if your oven has one).
  2. Tear off a large piece of tinfoil and place it on a clean work surface.

Stage 2 - Warm the Tortilla

  1. Heat a dry frying pan over medium heat.
  2. Add the flour tortilla and warm for 15 seconds on each side until pliable and warm.
  3. Place the warmed tortilla onto the tinfoil on the work surface.

Stage 3 - Assemble the Burrito

  1. Spread the refried beans evenly over the warmed tortilla, covering approximately the bottom half.
  2. Layer the protein of your choice on top of the beans.
  3. Add the spiced rice in a line across the fillings.
  4. Top with fresh tomato salsa, grated cheese, and sour cream.
  5. Add any optional toppings (guacamole, jalapeños, lettuce, diced tomatoes) as desired.

Stage 4 - Roll & Wrap

  1. Lift the bottom third of the tortilla over the fillings.
  2. Fold in the left-hand side of the tortilla tightly.
  3. Fold in the right-hand side of the tortilla tightly.
  4. Continue rolling upward towards the top until a tight wrap is formed.
  5. Wrap the burrito completely in the tinfoil.

Stage 5 - Warm & Serve

  1. Place the foil-wrapped burrito into the warm oven for 1-2 minutes to heat through.
  2. Carefully unwrap and serve immediately with your favourite salsas on the side.

Notes

  • Tortilla size: Extra-large tortillas (approximately 25cm diameter) work best to contain all fillings without tearing.
  • Bean temperature: Use warm beans to prevent cooling down the other components.
  • Rolling technique: Roll tightly to prevent fillings from spilling out when eating.
  • Customization: This template is flexible, choose proteins and toppings based on preference and availability.
  • Make-ahead: Assemble the burrito but don't wrap in foil; refrigerate for up to 4 hours, then warm as directed.

Variations

Vegetarian: Omit meat and use extra beans, sautéed peppers, and mushrooms Seafood burrito: Use seasoned shrimp or fish instead of traditional meat Breakfast burrito: Replace fillings with scrambled eggs, bacon or sausage, hash browns, and mild salsa Extra creamy: Add guacamole and extra sour cream or crema

Serving

Serve with: Refried beans on the side, extra salsa, guacamole, lime wedges, and Mexican rice

Storage

  • Best eaten immediately while warm
  • Can be wrapped in foil and refrigerated up to 2 days (reheat in foil at 160°C for 10 minutes)
  • Does not freeze well (tortilla becomes tough)

Recipes mentioned here

1 / 1
Mexican Rice

Mexican Rice

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes. Diced onion and garlic join briefly. A blender pulses a ripe tomato, garlic clove, ½ onion and a few sprigs of coriander into a smooth red puree; this strains through a sieve to remove fibre and pours into the pan with the toasted rice, along with chicken stock, salt, cumin and a bay leaf. Brought to a simmer, covered, reduced to lowest heat, cooked for 18-20 minutes until the liquid is absorbed and the rice is tender. Off heat 10 min rest; fluffed with a fork; finished with frozen peas and chopped coriander.

Sides 35 minutes Serves6
Refried Beans

Refried Beans

Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling). They simmer slowly with halved onion, garlic, bay leaves and a pork bone (or salt + epazote leaves) until very tender, about 1 ½ hours stovetop, 30 min pressure cooker. The cooking liquid is reserved. Lard (or bacon fat, or oil, but lard is traditional) melts in a wide pan; diced onion fries to deep gold; the cooked beans go in by spoon, with a ladle of cooking liquid. Mashed with a potato masher to a chunky paste (or pureed smooth, depending on preference). Cooked another 10-12 minutes, stirring, until the beans thicken and develop a slight crust at the edges of the pan. Cumin and salt to season. Topped with crumbled cotija or queso fresco, chopped coriander, sliced jalapeño.

Sides 2 hours 55 minutes Serves6

More like this

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Restaurant-Style Ragù

Restaurant-Style Ragù

True ragu demands patience, precision, and respect for the process. Ground beef (or a beef and pork mix) browns deeply in batches to build caramelization without steaming. Aromatic vegetables soften slowly until sweet. Tomato paste darkens and concentrates its flavor through caramelization. Red wine deglazes and cooks off. Then comes the long, gentle simmer, 1 hour 45 minutes to 2 hours, where flavors meld and deepen into something far greater than the sum of its parts. This is not a quick sauce; it is an investment in excellence.

Italian 24 minutes Serves4