Nothing satisfies a hearty appetite quite like a burrito. There’s no shortage of foods that taste terrific stuffed inside a tortilla, including potatoes, eggs, beans, veggies, and almost any type of meat. Wake your stomach up with a chorizo breakfast burrito, enjoy a steak burrito bowl for lunch, or put an end to your evening hunger with a beef and bean burrito. Read on — you won’t want to miss these five recipes!
1. Chorizo Breakfast Burrito
Breakfast is the most important meal of the day, and thanks to Chowhound’s chorizo breakfast burrito, it will also be the most delicious. Packed with potatoes, sausage, eggs, cheese, and salsa, a wide range of flavors abound in this dish, creating a burrito both your tastebuds and stomach will love. No time to make breakfast in the morning? For an easy grab-and-go meal, prepare this recipe ahead of time and freeze until you’re ready to enjoy.
- 1 small russet potato, peeled and cut into ½-inch cubes
- Kosher salt
- 6 teaspoons olive oil
- ½ pound Mexican chorizo, casings removed
- 2 (10-inch) flour tortillas
- 4 large eggs
- Freshly ground black pepper
- ½ cup shredded Monterey Jack or cheddar cheese
- ⅓ cup chopped cilantro
- ⅓ cup roasted tomato salsa
Directions: Heat the oven to 300 degrees Fahrenheit. In a microwave-safe bowl, toss together the cubed potato, a pinch of salt, and 2 teaspoons of the olive oil. Cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Check to see if the potatoes are tender. If not, continue to microwave in 30-second bursts until done.
Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat. Add the potatoes and cook until browned, about 5 minutes. Transfer to a medium bowl and set aside. Crumble the chorizo into the same pan and cook, stirring and breaking up the meat, until cooked through, about 5 minutes. Add the chorizo to the bowl with the potatoes and cover to keep warm. Wipe out the frying pan.
Put the tortillas in the oven to warm while you cook the eggs. Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Add the remaining 2 teaspoons of olive oil to the wiped-out pan and set it over medium-low heat. Pour in the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center.
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled, a total cooking time of about 5 minutes. Divide the eggs between the warm tortillas. Top with the chorizo, potatoes, cheese, cilantro, and salsa. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.
2. Steak Burrito Bowls
Stop wasting your money buying Chipotle for lunch. Instead, prepare your own burrito bowl following Gimme Delicious Food’s recipe. Pieces of steak, cheese, veggies, rice, and beans are placed atop a bed of lettuce and coated in a zesty cilantro lime marinade. Sounds like a great way to curb your midday hunger!
- 4 (3-ounce) steaks, boneless any cut
- 4 cups romaine lettuce, washed and chopped
- ½ cup Mexican blend or mozzarella cheese, shredded
- ½ cup sour cream (optional)
- ½ cup thin sliced onions
- ½ cup thin sliced bell peppers
- ½ cup chopped tomatoes
- 1 cup black beans (canned)
- ½ cup yellow corn (canned)
- 2 teaspoons oil
- 5 to 6 cups cooked cilantro lime rice
- Cilantro lime marinade
Directions: Marinate the steak in the cilantro lime marinade for 2 to 3 hours in the fridge. If you are in a rush, you can also marinate the steak and cook it right away. After the steak has marinated, heat a heavy duty pan or griddle and coat with 1 teaspoon of oil, cook the steaks for 2 to 3 minutes on each side then remove and allow to rest for 5 minutes before cutting.
After removing the steak from the pan add the sliced onions and bell peppers. Cook the onions and peppers for 2 to 5 minutes or until the edges are golden.
While the steak is cooking, chop the veggies and arrange along with the cilantro lime rice in a big bowl or platter. After the steak is cooked and cut layer the burrito bowls in small individual bowls. Place a layer of rice, a layer or beans, tomatoes, and corn, layer of steak and onions, layer of salad, and then top with a sprinkle of cheese and a teaspoon of sour cream.
3. Chicken and Black Bean-Stuffed Burritos
Cooking Light’s burritos are easy to pull together thanks to store-bought rotisserie chicken. After your burritos are assembled, you’ll warm them over a skillet, creating a dish that’s gooey and warm. It serves 4.
- ¼ cup water
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon ground red pepper
- 2 cups shredded rotisserie chicken breast
- ¼ cup thinly sliced green onions
- ¾ cup canned black beans, rinsed and drained
- ½ cup refrigerated fresh salsa
- 4 (8-inch) flour tortillas
- ½ cup shredded Monterey Jack cheese
- Cooking spray
Directions: Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions. Combine beans and salsa. Spoon ¼ cup bean mixture and ½ cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.
4. Flank Steak Burritos
Flank steak, black beans, and avocado are seasoned to perfection with fresh cilantro, salsa, and sour cream. You can have Taste of Home’s meaty, protein-packed burrito ready to go in 30 minutes, making it the perfect go-to dinner for busy weeknights. It serves 2, so adjust the ingredients if you’ve got more mouths to feed!
- 4 ounces beef flank steak
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon canola oil
- 2 (8-inch) flour tortillas, warmed
- ½ cup cold cooked rice
- ½ medium ripe avocado, peeled and diced
- ½ cup canned black beans, rinsed and drained
- 2 tablespoons sour cream
- 1 tablespoon salsa
- 1 tablespoon finely chopped onion
- 1½ teaspoons minced fresh cilantro
Directions: Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3 to 4 minutes on each side or until meat reaches desired doneness. Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion, and cilantro. Roll up; serve immediately
5. Beef and Bean Burritos
If you have a large crowd to feed, Food Network has a great recipe for you. In addition to being stuffed with ground beef, spices, veggies, and refried beans, these burritos are also topped with tomato sauce and cheddar cheese, and baked until the ingredients are just melted. It serves 6 to 8.
- 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.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano, and salt, and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in until it’s melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese. Sprinkle the tops with the cilantro leaves and serve immediately.