This is the burrito recipe that will make you reconsider your dinner plans... Your favourite meat filling and cheese, along with a delicious rice and pinto bean filling wrapped in a tasty Sonora Tortilla to fulfill those cravings.
https://lydiasflexitariankitchen.com/restaurant-style-burritos/
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.
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.
Warm using skillet, oven, or panini press
Ingredients
Directions
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.
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.
Warm using skillet, oven, or panini press
Leave a Reply