Celebrate National Burrito Day by combining your favorites and wrapping them in a flour tortilla.
The first photo is hubby Ron back in 2012, enjoying his favorite burrito at a Columbus, North Carolina restaurant, Cocula’s. It’s their gi-hugic Burrito Tejano, filled with grilled steak, chicken, shrimp, beans, bell pepper, grilled onions, zucchini, rice, lettuce, sour cream, and pico de gallo and topped with Monterey Jack cheese with red salsa on the side. Yes, it is THAT big!
Here’s a Super Simple way to make 4 Burritos.
4 (10”) flour tortillas
1½ c favorite cooked rice
1 ½ c refried beans (or rinsed & drained black beans)
1 – 1½ lb steak, grilled, sliced & seasoned with your favorite taco seasoning
1½ c shredded Monterey Jack or pepperjack cheese
1½ c grilled, sliced sweet onion
¾ c each: grilled corn kernels, diced tomato, and diced avocado
½ c fresh cilantro leaves
Topping: 1 c additional shredded cheese
Layer ingredients in the order listed in a row down the middle of each tortilla. Fold in opposite sides of tortilla and place seam-sides down in an olive oil-sprayed 9×13” baking dish. Cover with foil & bake 20 min at 350°F. Remove foil and sprinkle the extra cheese down the length of each burrito; bake, uncovered, for 5 more minutes. Serve with sour cream and salsa on the side.
Have fun with burritos. Make them with leftover rotisserie chicken, or ground beef & beans, or grilled veggies. Try a breakfast burrito with scrambled eggs, chorizo or sage sausage, and tater tots or rice, if you prefer).
Skip the tortillas, and make burrito bowls with your favorite ingredients. Or think outside the box and make something like a crab, shrimp, and mushroom burrito or a seasoned pork and grilled pineapple burrito. (Seriously yummy.)
