MISSION-STYLE BURRITOS
4 burritos
If you can find 14-inch tortillas, use them to make extra-large burritos, using slightly more rice, beans, and filling.
Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes:
- Four 12-inch flour tortillas
Have ready:
- 1 cup Guacamole
- 1 ⅓ cups cooked rice or Spanish Rice
- One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla
- 2 cups any of the Fillings for Tacos and Burritos
- 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
- 1 cup Pico de Gallo or any salsa
- (½ cup sour cream or crema)
Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you in the center of the tortilla, spread ¼ cup guacamole. Top with ⅓ cup rice, ⅓ cup beans, and ½ cup filling of choice. Sprinkle with about ⅓ cup cheese, ¼ cup salsa, and 2 tablespoons sour cream (if using). Fold the sides of the tortilla in. Then fold the edge closer to you over the center and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Or for a burrito dorado, heat in a large skillet over medium heat:
- 1 tablespoon vegetable oil
Fry the burritos 2 at a time, flipping once, until golden on both sides. Serve with:
- Hot sauce
- Chopped cilantro