Mission-Style Burrito

Ingredients

• 1 cup Jasmine rice (dry)
• 2 Lime
• ¾ cup Cilantro, chopped
• 2 cans Pinto beans, canned no-salt-added, drained
• 2 tbsp Canola oil
• 3 cloves Garlic, minced
• 1 ½ tsp Ground cumin
• 4 Flour tortillas, the largest you can find
• 5 oz Monterey Jack, grated
• ¾ cup Salsa
• 2 Avocado, sliced
• ⅜ cup Light sour cream
• 2 cups Romaine lettuce, shredded
• 1 tsp Kosher salt

Method

1. Cook the rice, then fork through the juice of one lime, the cilantro and half a teaspoon of salt while it is hot.
2. Fry the garlic and cumin in the oil, add the beans and 1/2 cup water, and simmer 8 minutes, mashing about a third of them. Season with the rest of the salt.
3. Steam the tortillas: one at a time in a dry skillet under a damp paper towel for 30 seconds a side. A steamed tortilla folds without cracking, and a cold one splits every time.
4. Build in a line down the middle, leaving a wide margin: cheese first against the hot tortilla, then rice, beans, salsa, avocado, sour cream, lettuce. Do not overfill — the most common failure by far.
5. Fold the two short sides in first, then roll from the near edge, tucking tightly as you go.
6. Wrap in foil and rest 2 minutes seam side down, or griddle the seam for a minute to seal it.

Notes

✨ The restaurant touch

Cheese against the hot tortilla so it melts into a layer. Every taqueria on Valencia Street does this.

🧒 For the kids

Make theirs smaller with rice, beans and cheese only. A half burrito is a whole lunch for most children.

🥡 Leftovers

Wrapped in foil they keep 2 days and reheat well in a 350°F oven. They also freeze.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.