5 Burrito Recipes You Can Eat On the Go
There’s nothing more satisfying than a burrito when a craving for Mexican cuisine strikes. With warm cheese, fresh salsa, and toppings of your choice, the humble burrito is the perfect way to cure your hunger when it’s dinnertime. If you’re typically found seeking out the best place to get a burrito near you, fear not — you can make your own tasty burritos with ease. In the same amount of time you would stand in the Chipotle line, you can make your burrito at home for a quick, portable meal These burrito recipes prove homemade Mexican is just as delicious as anything you can get from a restaurant.
1. Beef and Bean Burritos
This burrito recipe from Ree Drummond courtesy of the Food Network is perfect for days when you need to feed a crowd or just want to make a meal that will last you the whole week. It’s simple, too: You’ll need onions, ground beef, spices, enchilada or tomato sauce, refried beans, cheese, and tortillas. The burritos will take you less than an hour to make, so you can get to eating in no time.
- 1 medium onion, diced
- 2 pounds ground beef
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground oregano
- ¼ teaspoon salt
- 3 (7-ounce) cans Mexican tomato sauce or enchilada sauce
- 1 (28-ounce) can refried beans
- ¾ cup grated cheddar, plus extra for sprinkling
- 12 burrito-size flour tortillas
- ½ cup fresh cilantro leaves
Directions: Preheat the oven to 170 to 180 degrees Fahrenheit.
Grab a large skillet and place it over medium heat. Add your onions and cook them until they’re softened. Next, add the ground beef to the pan and cook the beef all the way through. Season your beef by adding the cumin, chili powder, oregano and salt. Then, pour two cans of the Mexican tomato sauce into the meat and bring the heat down to low. Simmer for 5 minutes, and add a little water into the pan if the mixture dries out too much.
In another saucepan, heat the refried beans over medium-low heat. Add the cheese and combine until the cheese has melted. Remove from the heat.
Heat the tortillas in the microwave for 1 minute so they become warm and soft. Then, spread a small amount of beans and meat on each tortilla. You’ll then fold the tortillas by folding over the ends and then rolling them up. Repeat this process with the rest of the tortillas, and then place them in a large baking dish. Keep them warm in the oven, and be sure to cover them with foil, too.
Take your remaining can of tomato sauce and drizzle the sauce over all of the burritos to finish. Sprinkle with more grated cheddar as you desire. Return the burritos to the oven for a couple of minutes so that the cheese can thoroughly melt. Remove them from the oven, sprinkle cilantro leaves on top, and serve.
2. Steak Burritos
Next are steak burritos from Eating Well, which are a serious step up from your typical ground beef burritos. Loaded with additional mix-ins such as cheese, guacamole, and cilantro, these flavorful burritos are perfect for lunch or dinner. They’re also pretty healthy for something that tastes so decadent.
- ½ cup prepared fresh salsa
- ½ cup water
- ¼ cup instant brown rice
- 1 (15-ounce) can black beans, preferably low-sodium, rinsed
- 12 ounces strip steak, trimmed and thinly sliced crosswise
- ¼ teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 4 (8-inch) tortillas, preferably whole wheat
- ½ cup shredded sharp cheddar cheese
- ¼ cup prepared guacamole
- 2 tablespoons coarsely chopped fresh cilantro
Directions: In a small saucepan, combine salsa and water, and bring to a boil. Then, stir in rice and reduce the heat so the liquid simmers. Cover and cook the rice for 5 minutes. Stir in beans next, and return to a simmer and cook, uncovered, stirring occasionally. Cook for about 5 minutes, or until the rice is tender and most of the liquid is absorbed.
While the rice is cooking, sprinkle steak with pepper to season. In a large skillet over medium-high heat, heat your oil and then add steak and cook, stirring occasionally. The steak should be cooked to your desired doneness, or for about 3-5 minutes.
To assemble the burritos, start by dividing the steak among the tortillas. Top each tortilla with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito, and enjoy.
3. Black Bean and Vegetable Burritos
If you’re a vegetarian or want to go meat-free for a night, these vegetarian burritos from Epicurious are for you. The best part is each one will only set you back 357 calories, so you can enjoy this meal without any guilt. They’re satisfying, flavorful, and just spicy enough. Meatless Monday just got more delicious.
- 4 (9- to 10-inch) flour tortillas
- ¾ cup chopped onion
- 2 teaspoons vegetable oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 cup chopped red bell pepper
- ⅔ cup frozen corn kernels, thawed
- 1 medium carrot, coarsely grated
- 1⅔ cups canned black beans, rinsed, drained
- ½ cup drained canned Mexican-style stewed tomatoes
- 2 teaspoons minced seeded jalapeño chile
- 8 tablespoons grated Monterey Jack cheese
- 4 tablespoons nonfat sour cream
- 4 tablespoons chopped fresh cilantro
Directions: Preheat the oven to 350 degrees Fahrenheit. Then, wrap tortillas in foil, and place them in the oven for about 15 minutes, or until they’re warmed through.
In a large nonstick skillet, add your onions and oil over medium-high heat. Cook until the onions are golden, about 6 minutes, and then add in the cumin and chili powder, and stir for an additional 20 seconds. Add bell pepper, corn, and carrots, and sauté until the veggies are almost tender, about 5 minutes. Then, add beans, tomatoes and jalapeño, and bring to a simmer. Season the dish with salt and pepper, and remove from heat.
Remove warm tortillas from the oven if you haven’t already, and place them on the work surface. Spoon filling down center, dividing equally among them. Then, top each with 2 tablespoons cheese, 1 tablespoon sour cream, and cilantro to taste. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate. Serve immediately.
4. Vegan Breakfast Burritos
You can even enjoy Mexican for breakfast with these breakfast burrito from Simple Vegan Blog. They’re completely plant-based, with a tofu scramble serving as the star of the show. Tuck the tofu into a tortilla along with some onions, salsa, and a few other toppings, then get ready to roll. They might be breakfast burritos, but we think they taste good any time.
- 5 ounces firm tofu
- Extra virgin olive oil
- ¼ teaspoon ground turmeric
- Black pepper
- 4 tortillas
- Red onion, chopped
- Tofu scramble
- 4 tablespoons nutritional yeast
- Avocado, diced
Directions: You’ll begin by preparing the tofu scramble. Crumble the tofu into bite-sized pieces using a fork. Then, heat some oil in a skillet, and add the tofu and the rest of the ingredients. Cook the tofu for about 10 minutes. Remove tofu scramble from heat, and this easy step is already complete.
For the burritos, place the tortillas in a skillet over medium heat and cook them for about 30 seconds per side to warm them. Then, remove your tortillas from the heat and add your onion, tofu scramble, avocado, salsa, and nutritional yeast into the center of the tortillas. Fold the ends and roll to form burritos, and serve immediately.
5. Turkey Burritos with Salsa and Cilantro
Whether you need a way to use up leftover poultry or just need a fast meal, these turkey burritos from Epicurious are a high-protein, low-fat meal that still satisfies. Combine the poultry with onions, peppers, salsa, cumin, cilantro, and cheese, and then tuck the mixture into some warmed tortillas. This recipe works equally as well with rotisserie chicken, so use whatever you have on hand.
- 3 tablespoons olive oil
- 2 red onions, sliced
- 2 bell peppers, seeded and sliced
- 4 cups diced leftover cooked turkey meat
- ¾ cup purchased fresh fire-roasted salsa
- 1 tablespoon ground cumin
- 1 (8-ounce) package grated Mexican 4-cheese blend
- ¾ cup chopped fresh cilantro
- 6 burrito-size flour tortillas
Directions: Begin by preheating the oven to 300 degrees Fahrenheit.
In a large nonstick skillet over medium-high heat, heat your oil. Once the oil is hot, add onions and bell peppers, and sauté them together until tender, about 15 minutes. Add turkey, salsa, and cumin to the pan, and stir until everything is heated through, about 5 minutes. Stir in cheese and cilantro last so the herbs retain their color. Then, season generously with salt and pepper to taste. Remove the mixture from the heat and cover it so it stays warm.
For the tortillas, take one at a time and heat the tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until the tortilla feels warm, softened, and browned in spots. This should take about 30 seconds per side. Place your warmed tortillas on work surface. Then, add 1 cup of the warm turkey mixture along the center of the tortilla, and fold the sides in over the filling. Roll up the tortilla so the filling is enclosed. Repeat with remaining tortillas and filling. On a baking sheet, place the rolled burritos seam side down and place in oven to keep warm before serving.