The short answer: a good burrito starts with a warm 10- to 12-inch flour tortilla, a strip of rice, beans or cooked meat, cheese and salsa, then a tight fold and a brief skillet seal so it stays closed.
- Key numbers: 1 large tortilla · ½ cup rice · ½ cup beans or meat · 160°F beef / 165°F chicken · feeds 1 (scale up)
- Top moves: warm the tortilla, do not overfill, tuck sides, roll tight, toast the seam
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your fillings in the Family Recipe Binder ($6.99).
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Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
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Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Amounts and methods for this burrito recipe were checked November 6, 2026. The sections below cover fillings, the fold, skillet sealing, make-ahead tips, storage and planning.
Burrito ingredients (one burrito)
| Ingredient | Amount | Notes |
|---|---|---|
| Large flour tortilla | 1 (10 to 12 inches) | Warm before filling |
| Cooked rice | ½ cup | Cilantro-lime optional |
| Black or pinto beans | ½ cup, warmed | Or refried beans |
| Seasoned ground beef or shredded chicken | ½ cup cooked | Or skip for bean-only |
| Shredded cheese | ¼ cup | Cheddar or Mexican blend |
| Salsa or pico de gallo | 2 to 3 tablespoons | Drain watery salsa |
| Sour cream or Greek yogurt | 1 tablespoon | Optional |
| Guacamole or diced avocado | 2 tablespoons | Optional |
| Shredded lettuce | Small handful | Add after reheating if freezing |
| Lime | Wedge | Finish |
Scale the same ratios for a family batch. Cook ground beef to 160°F and poultry to 165°F before wrapping.
How to season the meat
For about 1 pound ground beef (4 burritos): brown in a skillet, drain fat, then stir in 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and 2 to 3 tablespoons water. Simmer 2 minutes. For chicken, shred cooked chicken and warm it in the same spice mix with a splash of salsa.
Wash hands, boards and tools that touched raw meat in hot, soapy water before you assemble.
How to fold a burrito that stays closed
- Warm the tortilla. 15 to 20 seconds in the microwave under a damp towel, or a few seconds per side in a dry skillet, until flexible.
- Layer in a strip. Place fillings in a horizontal band slightly below center: rice, beans or meat, cheese, then thicker toppings. Keep 2 inches clear on the left and right and 3 inches clear at the bottom edge.
- Fold the sides. Bring the left and right edges in over the filling.
- Roll tight. Fold the bottom flap up over the filling, tuck it under the fillings with your fingers, then roll away from you into a cylinder.
- Seal. Place seam-side down in a dry skillet over medium heat 1 to 2 minutes until the seam holds. Flip once if you want both sides toasted.
Money-saving tip: dried beans cooked in a batch and leftover rice cut the per-burrito cost; one pound of ground beef usually covers four burritos with beans stretched in. Leftover Spanish rice works well as the rice layer, too.
Burrito filling ideas
| Style | Filling mix |
|---|---|
| Classic beef | Seasoned ground beef, rice, beans, cheese, salsa |
| Chicken | Shredded chicken, rice, black beans, cheese, pico |
| Bean and cheese | Refried or whole beans, rice, cheese, salsa |
| Breakfast-adjacent | Scrambled eggs, potatoes, cheese (or make a dedicated breakfast burrito) |
| Bowl skip | Same fillings over rice with no tortilla: burrito bowl meal prep |
Fixes when burritos tear or leak
| Problem | Likely cause | Fix |
|---|---|---|
| Tortilla tears | Cold tortilla or overfilled | Warm it; use less filling |
| Ends open | Sides not tucked | Fold sides in before the bottom flap |
| Soggy wrap | Watery salsa / wet lettuce | Drain salsa; add lettuce after toasting |
| Falls apart when cut | Loose roll | Tuck firmly; skillet-seal the seam |
| Dry meat | Overcooked chicken breast | Use thighs or add salsa when warming |
For more handheld dinners, see chicken sandwich, fish tacos and sloppy joes.
What to serve with burritos
- Simple chips and salsa
- Corn salad or a simple salad
- Mexican rice if you did not wrap rice inside
- Extra lime, hot sauce and pickled onions
Burritos fit a busy easy dinner ideas night and pair with other chicken dinner ideas when you use shredded chicken.
Storing, reheating and freezing
Refrigerate cooked burritos within 2 hours. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator. Reheat foil-wrapped in a 350°F oven 15 to 20 minutes, or microwave until hot (165°F for poultry fillings).
For freezing, FoodSafety.gov's cold food storage charts list cooked leftovers at about 2 to 3 months for best quality. Wrap each burrito in foil, freeze flat, thaw in the fridge and reheat until hot. Skip fresh lettuce and guacamole in freezer batches; add those after reheating.
For a different tortilla fold with a crisp tostada center, try our homemade Crunchwrap Supreme recipe and pleat-by-pleat folding table.
Plan the shopping and save the recipe
Prefer a layered bake over hand-helds? Try taco casserole. For a different make-ahead meal using a wrapped filling, compare the ingredients and steaming method for homemade tamales.
Burrito night uses pantry tortillas, rice and beans once the meat is seasoned. Put it on the plan so you are not deciding takeout at 5 p.m.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so tortillas and fillings are already home.
- Family Recipe Binder, $6.99. Keep your spice mix and fold notes with your other family dinners.
Browse more kitchen printables in the printables shop. Pair burrito night with meal planning on a budget or cheap meal ideas.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
What is a burrito? A burrito is a large flour tortilla wrapped around a filling such as beans, rice, meat, cheese and salsa, folded so the ends stay closed. It is meant to be handheld.
How do you make a burrito? Warm a large flour tortilla, layer rice, beans or meat, cheese and toppings in a horizontal strip, fold the sides in, then roll tightly away from you. Toast seam-side down in a dry skillet 1 to 2 minutes if you want a sealed wrap.
What temperature should burrito meat reach? Cook ground beef to 160°F and poultry to 165°F, the safe minimum internal temperatures on FoodSafety.gov. Check the thickest part with an instant-read thermometer before you wrap.
How do you keep a burrito from falling apart? Use a large tortilla (10 to 12 inches), warm it so it flexes, do not overfill, tuck the sides in firmly, and rest the seam on a hot skillet for a minute so it seals.
Can I make burritos ahead? Yes, you can make burritos ahead and refrigerate or freeze them. Assemble, wrap tightly in foil, and refrigerate up to 3 to 4 days for cooked fillings per USDA leftover guidance, or freeze for about 2 to 3 months for best quality. Reheat until steaming hot (165°F for poultry fillings).
What is the difference between a burrito and a wrap? Burritos usually use large flour tortillas and Mexican-style fillings (beans, rice, salsa). Wraps is a broader term that can mean any filling in a tortilla or flatbread.
Beef or chicken for burritos? Beef and chicken both work well for burritos. Seasoned ground beef is classic and budget-friendly. Shredded chicken or leftover taco meat also wraps well. Always cook beef to 160°F and chicken to 165°F.
Can burritos be vegetarian? Yes, burritos can be vegetarian. Black beans or pinto beans with rice, cheese, salsa, peppers and guacamole make a full vegetarian burrito. See also our burrito bowl meal prep for a bowl version without the tortilla.
What size tortilla should I use? Use a 10- to 12-inch flour tortilla for a full burrito. Smaller taco tortillas tear when you fold the sides.
How long do leftover burritos last? USDA guidance says cooked leftovers keep about 3 to 4 days in the refrigerator. Reheat until hot throughout. Freeze extras if you will not eat them in time.
How do I plan burrito night for the week? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so tortillas, beans, rice and meat land on one trip. Pencil burrito night when you already have leftover rice or taco meat.
Where can I save my family's burrito recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your spice mix and fold notes stay with your other weeknight dinners. It prints at home on US Letter paper.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov