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burrito essentials: some assembly required

Recipe by
Andy Anderson !
Wichita, KS

I love a good burrito, and I love chimichangas. I also like walks in the rain, without an umbrella, and soft ice cream, but I digress. This recipe has aspects of a traditional burrito, and some of a chimichanga. The best of both worlds. Cook them up today, or freeze them for another day. Up to you. So, you ready… Let’s get into the kitchen.

yield 1 - 2
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For burrito essentials: some assembly required

  • 1 lg
    burrito-sized flour tortilla, 10 inches (25cm) in diameter
  • refried beans
  • rice
  • spicy ground beef/pork
  • salsa
  • pepper-jack cheese
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 1 md
    avocado, mashed with a bit of lime and salt
  • cheese sauce, for drizzling
  • sour cream
  • additional salsa
  • tortilla chips

How To Make burrito essentials: some assembly required

  • 1
  • 2
    One of my goals here at Just-a-Pinch was not just to post recipes, but to use those recipes in combination, to made creative dishes. So, here are the previously-posted recipes that I used to make this yummy burrito.
  • 3
    These recipes can be made a day or two ahead of time, and then reheated on the day needed: *** THE RICE *** *** THE SPICY BEEF PORK *** *** THE SALSA *** *** THE CHEESE SAUCE ***
  • 4
    A medium avocado will provide you with enough topping for 2 or possibly 3 burritos.
  • 5
    If you are freezing these, stop before you get to the steps on pan frying. When needed, let them defrost for about an hour, then wrap in foil, or parchment paper, and stick into a 250f (120c), oven for about 30 – 40 minutes, then remove and pan fry.
  • 6
    Gather your Ingredients (mise en place).
  • 7
    Lay the flour tortilla down on a clean surface, and then add the refried beans in an even layer, right down the middle.
  • 8
    Chef’s Note: Since we will be rolling this tortilla up, leave about an inch (2.5cm) on the left and right.
  • 9
    Next, add the rice.
  • 10
    Then the spicy ground beef/pork.
  • 11
    The salsa.
  • 12
    Finally, the cheese.
  • 13
  • 14
    Ah, one of the secrets to a good burrito, or chimichanga is proper folding. It is not exactly rocket science; however, there are a few things to consider. First of all, do not overstuff with filling, or it will fall apart when you try to eat it. Another tip is that the beef/pork filling should be nice and warm, but not boiling hot. Finally, of course, is the folding: As you face the tortilla, the filling should be going left-to-right. Fold the two sides in towards the center. Fold the bottom (the side closest to you), tightly up and over the filling. Now, tightly roll it up and over the top, so that the flap is on the bottom. There you go.
  • 15
    Add the butter and oil to a skillet over medium heat.
  • 16
    When the foaming subsides, add the burrito, flap-side down, and cook until golden brown, about 3 – 5 minutes.
  • 17
    Turn over, and repeat for the other side.
  • 18
    Chef's Note: Pan-frying the burrito, accomplishes two things: It gives the tortilla a satisfying crunch (like a chimichunga, but without deep frying), and it helps to melt the cheese, making it gooey and yummy.
  • 19
  • So yummy
    Cut on the diagonal, add a dollop of mashed avocado, and drizzle with some yummy cheese sauce. Serve with some additional salsa, and sour cream, on the side, and maybe some nice tortilla chips. Enjoy
  • Stud Muffin
    Keep the faith, and keep cooking.

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