11 burrito recipes for lovers of Mexican cuisine

What you need to remember

• For burritos need tortillas - thin cakes made of wheat or corn flour. These traditional Mexican bread products can be purchased in many stores, replace the thin pita bread or make independently.
• Prepare the filling lay out a broad band in the center of tortillas. After its cover edge of the tortilla. Screw in one turn, then fold the edges on the sides and roll up into a roll.

• Burrito of small cakes serve the whole of the large - optional cut in half.

1. Burrito with ground beef, beans and tomatoes

Ingredients

• 1 tomato;
• 80-100 g of iceberg lettuce;
• 70 g of cheddar cheese;
• 1 jar of canned beans;
• 1-2 teaspoons vegetable oil;
• 250 g of minced beef;
• 2 teaspoons ground chili peppers;
• 120 g of sauce salsa;
• salt - to taste;
• 4 tortillas;
• sour cream - to taste.

preparation

Tomato cut into small pieces. Chop salad. Cheese rub on a coarse grater. Drain the beans.

In a frying pan heat the oil over medium heat. For 5-7 minutes, fry beef with chilli. Add the beans with salsa and leave for another 5-10 minutes. For a couple of minutes until cooked add salt. Remove from heat and mix with cheese.

Divide the resulting stuffing into equal parts. Lay tortillas on meat, tomatoes and lettuce, wrap and serve with sour cream.

2. Burrito with ground beef and rice

Ingredients

• 1 onion;
• 2 garlic cloves;
• 3 tomatoes;
• 150 g of semi-solid cheese;
• 3-5 sprigs of cilantro;
• 200-220 g of iceberg lettuce;
• 150 g of canned corn;
• 150 g of beans;
• 100 g of rice;
• 1 tablespoon vegetable oil;
• 500 g of minced beef;
• 1 teaspoon onion powder;
• 1 teaspoon oregano;
• 1 teaspoon salt;
• 2 teaspoons cumin;
• 2 teaspoons paprika;
• ¼ teaspoon ground black pepper;
• 1 pinch cayenne pepper;
• 2 tablespoons tomato paste;
• 3 tablespoons water;
• 6-8 tortillas.

preparation

Chop the onion and garlic. Tomatoes cut into cubes. Cheese rub on a coarse grater. Chop cilantro. Narva salad. Corn and beans, drain the fluid.

rice boil until tender and slightly cool.

In a frying pan heat the oil over high heat. For a couple of minutes Brown the onion with half the garlic. Add the beef and cook 10-20 minutes more. For a couple of minutes until cooked Stir in onion powder, oregano, salt, cumin, paprika, black and cayenne peppers. Pour the tomato paste with water and leave it on the stove for another 3 minutes. Cool slightly.

On each cake Put rice, beef, lettuce, corn, beans, tomatoes, onions, cheese and cilantro. Wrap and Brown the letter envelopes in a pan for 2-3 minutes on each side. Or repack burritos in foil and bake for 15-20 minutes in an oven at 180 ° C.

3. Burrito with steak, avocado and pepper

Ingredients

• 680 g ribeye steak;
• salt and pepper - to taste;
• ¼ teaspoon seasoning for steak;
• 1 large onion;
• 1 red bell pepper;
• 1 avocado;
• 200-220 g of hard cheese;
• Semisolid 200-220 g cheese;
• 5-7 sprigs of cilantro;
• 4 tortillas;
• sour cream - optional.

preparation

Beef cut into thin slices. Sprinkle with salt, pepper, spices and leave for 5-10 minutes.

Onions cut into half rings, bell peppers and avocados - into small pieces, cheese - thin slices or grate on large grater. Chop cilantro.

In a frying pan over a medium heat for 5-6 minutes, fry the onion and bell pepper. Pour coriander, mix well. If the pan has remained the juice from vegetables, wipe it with a paper towel. Add steak slices and fry for about three minutes on each side. Sprinkle with cheese.

For a couple of minutes, warm the tortillas in a pan without oil. Put them on the hot stuffing with avocado. Wrap and serve with sour cream.

4. Burrito with chicken, ham and pineapple

Ingredients

• 2 chicken breasts without skin and bones;
• salt and pepper - to taste;
• 2 teaspoons thyme;
• 2 teaspoons oregano;
• 2 teaspoons vegetable oil;
• 100 g of mozzarella;
• 250 g of canned pineapple;
• 100 g of the ham or sausage;
• ½ bell pepper;
• 1 jalapeno or chilli;
• 3-4 tortillas;
• 4-5 tablespoons tomato sauce pizza.

preparation

Chicken breast season with salt, pepper, thyme and oregano half. In a frying pan heat the oil over medium heat. Fry the chicken until cooked for 20-25 minutes or a little longer. Cool and slice.

Cheese rub on a coarse grater. Pineapple, ham, bell pepper and jalapeno slice into small pieces.

Each cake grease with sauce, put on a bit of chicken, cheese, pineapple, ham, bell and hot peppers, sprinkle with spices and wrap. Fry in a conventional pan or on the grill for 2-3 minutes on each side.

5. Burrito with chicken, cilantro and avocado

Ingredients

• 300-350 g of chicken;
• 50-60 g of mozzarella;
• 3-5 sprigs of cilantro;
• 1 avocado;
• 4 tortillas;
• 1 tablespoon of vegetable oil.

preparation

Chicken fillet boil until cooked, cool and cut into small pieces.

Cheese rub on a coarse grater. Chop cilantro. Avocado cut into medium-sized cubes.

Divide the resulting stuffing into four equal parts and place a little bit on each tortilla. Carefully wrap.

In a frying pan heat the oil over medium heat. Cook burritos for a couple of minutes on each side.

6. Burrito with chicken Jamie Oliver

Ingredients

• 90 grams of rice;
• 4 chicken thighs without skin and bones;
• 1 tablespoon paprika;
• ½ tablespoon ground cumin;
• salt and pepper - to taste;
• 1-2 tablespoons butter;
• 2 garlic cloves;
• 1 bunch coriander;
• 1 lime;
• 1-2 tablespoons of vegetable oil;
• 1 jar of canned beans;
• 4 tomatoes;
• 4-5 stalks of green onions;
• 1 small bunch of lettuce;
• 4 tortillas;
• 4 tablespoons Greek yogurt;
• 80 g of cheddar.

preparation

Boil the rice until tender and cool.

Chicken, divide into medium pieces. Slightly repel kitchen hammer. Sprinkle paprika, cumin, salt and pepper, smear the softened butter. Heat the pan over high heat. Fry the chicken pieces for 5-7 minutes on each side. Arrange on a plate and let it cool slightly.

Garlic pass through the press. Stalks of coriander chop, chop the leaves and set aside. With lime, remove the peel and rub on a small grater. From the pulp squeeze the juice.

In a skillet, heat the vegetable oil over medium heat. One minute fry the garlic with the coriander stalks. Of beans, drain the juice, Cast it in the same pan and cook for another 2-3 minutes. Add the rice and cook 5 minutes, stirring occasionally. Sprinkle the grated zest and half the coriander leaves. Stir and remove from heat.

Tomatoes cut into medium-sized pieces. Mix with chopped green onions, the remaining coriander and lime juice. lettuce Narva hands.

Warm the tortillas in a pan for about a minute. Place each on a little rice with beans, tomatoes, chicken, yogurt and coarsely grated cheese. Wrap and serve.

7. Burrito with scrambled eggs and chorrizo

Ingredients

• 350 g of sausage or other chorrizo to your taste;
• ½ onion;
• ⅓ pepper;
• 1 chili pepper;
• 100 g of cheddar;
• 4 eggs;
• salt and pepper - to taste;
• 1 teaspoon vegetable oil;
• 4 tortillas.

preparation

Sausages chorrizo clean the shell and crumble. Onions, bell pepper and chili cut into small pieces. Cheese rub on a coarse grater. Beat eggs with salt and pepper.

In a frying pan heat the oil over medium heat. 5-10 minutes chorrizo fry, add the onion and bell and hot peppers and cook for 3-5 more minutes. Fill zazharku eggs and leave for a few more minutes, stirring occasionally.

Warm the tortillas on a dry frying pan for a minute. Put the filling on the cake and sprinkle with cheese. Wrap and serve.

8. Burrito with shrimp

Ingredients

• 100 g of rice;
• 12-15 medium shrimp;
• 1 small onion;
• ½ red bell pepper;
• ½ green bell pepper;
• 100 g hard cheese;
• 1 jar of canned beans;
• 1 tablespoon vegetable oil;
• 35 g of a seasoning for tacos;
• 200 ml of water;
• 4 tortillas.

preparation

Boil the rice until tender and cool.

Shrimp peel and cut into several pieces. Onions and bell peppers cut into small pieces. Cheese rub on a coarse grater. Of the banks with beans drain water.

In a frying pan heat the oil over medium heat. 2 minutes fry the peppers and onions. Sprinkle the spices and cook for another minute. Add the beans with water and simmer for 10 minutes. Throw rice with shrimp and leave on heat for another 3-5 minutes or a little longer to evaporate all the moisture.

Spread the filling on tortillas, sprinkle with cheese and wrap. Fry burrito on medium heat for 2-3 minutes each side or for 5-7 minutes in the oven at 200 ° C, inverting several times.

9. Burrito with feta cheese, avocado and lime

Ingredients

• 2 garlic cloves;
• 1 red chilli;
• 2 limes;
• 8-9 cherry tomatoes;
• 2 avocado;
• 200 g of feta cheese;
• 200 g of young cabbage or iceberg lettuce;
• 1 small bunch coriander;
• 3-5 sprigs of oregano;
• 400 g of beans;
• 2 teaspoons vegetable oil;
• ½ tsp smoked paprika;
• 2 pinches chili flakes;
• 2 tablespoons of water;
• 4 tortillas.

preparation

Garlic and chili grind. Lime remove the peel and finely grate, squeeze the juice from the pulp. Cherry tomatoes and avocado cut into medium slices, feta - plates, chop cabbage. Coriander and oregano chop. Drain the beans.

In a frying pan over medium heat, heat the 1 tablespoon oil. For a couple of minutes Brown the garlic with chilli. After sprinkle with paprika, pour the juice and add half the beans. Stir and cook for 7-10 minutes more.

Tomatoes connect with half of the remaining lime juice and coriander. Avocado mash with the rest of the juice.

Fet sprinkle with zest and a pinch of chilli flakes. Fry the slices on the remaining oil for 2-3 minutes on each side. Arrange on a plate and cover to the cheese cooled.

In the same pan, add the cabbage, oregano and zest. Stir chili flakes and pour water. Cook for a few minutes until all the moisture evaporates and cabbage is slightly crispy.

Divide the stuffing into equal parts, put on tortillas and wrap.

10. Burrito with rice, mushrooms and spinach

Ingredients

• 250 grams of mushrooms and other fungi;
• ½ onion;
• 1 jalapeno;
• 2 garlic cloves;
• 120-150 g of mozzarella;
• 100 g of rice;
• 1 jar of canned beans;
• 1-2 teaspoons vegetable oil;
• 160 g of spinach;
• 1 tablespoon lime juice;
• ½ teaspoon salt;
• ½ teaspoon ground cumin;
• 4 tortillas;
• salsa - optional.

preparation

Mushrooms cut into medium slices, onion and chop the jalapeno, garlic pass through the press. Cheese rub on a coarse grater.

Boil the rice until tender and cool. Of the banks with beans drain water.

In a frying pan heat the oil over medium heat. In 5 minutes fry the onion, garlic, mushrooms and jalapenos. Cast the spinach and cook for a few more minutes, stirring constantly. Spray lime juice, sprinkle with salt and cumin. After pour the rice and beans, and leave on heat for a minute or two. Add cheese and stir to melt it started.

Warm the tortillas on a dry pan for a couple of minutes. Divide the stuffing into equal portions and place on a tortilla. Wrap and serve with salsa.

11. Burrito with potatoes, tofu and chickpeas pancakes

Ingredients

• 2 medium potatoes;
• 60 ml vegetable broth;
• 240-250 ml + a few tablespoons of water;
• ¾ teaspoon garlic powder;
• ¼ teaspoon onion powder;
• ½ teaspoon paprika;
• ½ teaspoon rosemary or thyme;
• salt - to taste;
• 2 teaspoons vegetable oil;
• pepper - to taste;
• 420 g of tofu;
• ½ teaspoon turmeric;
• 120 g gram flour;
• 60 g of spinach;
• 1 tomato;
• ½ onion;
• 50 g of nuts;
• Sriracha sauce or another - to taste;
• 4 tortillas.

preparation

Potatoes cut into small cubes. Pour the broth, cover and cook 12 minutes over medium heat. Stir once. If you begin to burn, add a few tablespoons of water. Sprinkle onion and garlic powder, paprika, thyme, salt. Pour a teaspoon of vegetable oil and mix. Cover and leave on the fire still about 2-3 minutes. Pepper and place on plate.

Tofu gently squeeze to remove excess moisture, then chop finely. Put in the same pan in which cooked potatoes and season with turmeric, salt and pepper. Stir, cover, and cook for 3-4 minutes.

Mix the gram flour, a pinch of salt and 180 ml of water. The dough should not be too thick, otherwise the cake will turn thick. Therefore, if necessary, pour a little liquid. Heat a frying pan over medium heat. Drizzle with oil and pour a little dough. Bake thin pancakes chickpeas for about 3-4 minutes, then cover with a lid and leave for another couple of minutes.

On tortilla pancakes Put chickpeas, spinach, tofu, potatoes, thinly sliced ​​tomatoes and onions, crushed nuts and sauce. Burrito wrap and fry in a frying pan over a medium heat for a couple of minutes on each side.

If chickpeas pancakes get too thick and prevent collapse cake, cut into thin layers and add the rest of the filling. No less tasty burritos and get completely without them.