Restaurant Style Burritos
Servings: 10 servings
Ingredients
For the Pinto and Rice Filling
- 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
- 1/2 cup chopped cilantro or parsley
For the burritos
- 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
Instructions
Prepare the Rice and Pintos
- 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.
Assemble the burritos
- Place about 1/2 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.