Burrito Filling Ideas: 7 Easy Fillings With Real Amounts, Plus a Build-and-Fold Guide
Chicken, beef, steak, veggie, bean, shrimp and BBQ chicken, each sized for four burritos with its own spice blend, plus the layering order that keeps every bite balanced.
- Scales 4 to 12
- Toppings table
- Freezer chart
- Halal & alcohol-free
Burrito filling ideas work best with real numbers behind them: how much chicken, how much rice, which spices. Each of the seven fillings below is sized for four large burritos, with its own seasoning blend and a short method.
The classic chicken filling gets the full recipe card, scaling to 8 or 12. After the fillings come a build-and-fold guide on how to layer and distribute the ingredients, a toppings and sauces table, mix-and-match combos and a freezer chart. Every filling is halal, and every sauce is alcohol-free.
Quick answer
Seven burrito fillings to make tonight: chipotle-lime chicken with cilantro-lime rice and black beans; spiced beef and cheese; chipotle steak with pinto beans; charred veggies with avocado; cheesy refried beans; shrimp with lime slaw; BBQ chicken with charred corn. Build each from a protein or beans, rice, cheese, salsa and something fresh, about 1½ cups for a 12-inch tortilla.
Filling No. 1, cut open: chipotle-lime chicken, cilantro-lime rice, black beans, melted Jack cheese and pico de gallo, with the burrito bar around it.
Chicken Burrito Filling Recipe: Chipotle-Lime Chicken, Rice and Beans
The classic, and the one most people mean by a chicken burrito: smoky, limey chicken thighs, fluffy cilantro-lime rice and soft cumin black beans. The card is set for 4 large burritos; tap 8 or 12 and every amount follows.
Classic Chicken Burrito Filling
Chipotle-lime chicken thighs, fluffy cilantro-lime rice and cumin black beans, rolled with Jack cheese and pico de gallo. Tap 4, 8 or 12 burritos and every amount updates.
How many burritos?
Ingredients
For the chipotle-lime chicken- 1 lb (450 g)2 lb (900 g)3 lb (1.35 kg) halal boneless, skinless chicken thighs, or breasts
- 1 tbsp2 tbsp3 tbsp oil, for the rub
- 1 tsp2 tsp1 tbsp finely grated lime zest
- 1 tsp2 tsp1 tbsp chipotle chili powder
- 1 tsp2 tsp1 tbsp ground cumin
- 1 tsp2 tsp1 tbsp garlic powder
- ½ tsp1 tsp1½ tsp dried oregano
- ½ tsp1 tsp1½ tsp brown sugar
- ¾ tsp1½ tsp2¼ tsp fine salt
- ¼ tsp½ tsp¾ tsp black pepper
- 1 tsp2 tsp1 tbsp oil, for the pan
- 2 tbsp¼ cup6 tbsp fresh lime juice, to finish
- ¾ cup (140 g)1½ cups (280 g)2¼ cups (420 g) long-grain white rice
- 1¼ cups (300 ml)2½ cups (600 ml)3¾ cups (900 ml) water
- 1 tsp2 tsp1 tbsp oil or butter
- ½ tsp1 tsp1½ tsp fine salt
- ¼ cup½ cup¾ cup chopped cilantro
- 1 tbsp2 tbsp3 tbsp fresh lime juice
- 1 can (15 oz)2 cans (15 oz)3 cans (15 oz) black beans, drained and rinsed
- ¼ tsp½ tsp¾ tsp ground cumin, plus a pinch of salt
- 2 tbsp¼ cup6 tbsp water
- 4812 large (12-inch) flour tortillas
- 1 cup (115 g)2 cups (225 g)3 cups (340 g) shredded Monterey Jack or cheddar
- ½ cup1 cup1½ cups pico de gallo or thick salsa, drained
- sour cream, guacamole or shredded lettuce, to serve (optional)
Per burrito: about ½ cup rice, ⅓ cup beans, ½ cup chicken, ¼ cup cheese and 2 tbsp salsa. Thighs or breasts: thighs stay juicier; pound breasts to an even ¾ inch. Limes: about 2 for every 4 burritos. Cheese: for a strictly halal table, choose one made with microbial rennet.
Instructions
Season the chicken
Mix the chipotle powder, cumin, garlic powder, oregano, sugar, salt and pepper. Toss the chicken with the rub oil, lime zest and spice mix. Leave 15 minutes, or cover and chill up to 24 hours.
Cook the rice
Rinse the rice until the water runs almost clear. Bring it to a boil with the water, salt and oil, cover and cook on the lowest heat 1515 to 1818 minutes. Rest, covered and off the heat, 10 minutes.
Sear the chicken
Heat the pan oil in a large skillet or grill pan over medium-high. Cook the chicken in two batches in three batches, 5 to 6 minutes a side, until 165°F (74°C) inside. Rest 5 minutes.
Chop and finish
Chop the chicken into bite-size pieces and toss with the lime juice and resting juices. Fluff the rice and fold in the cilantro and lime juice.
Warm the beans
Simmer the beans with the cumin, salt and water for 3 to 4 minutes. Mash a few against the pan for body; they should be moist, not soupy.
Warm the tortillas
Heat each one in a dry skillet 20 to 30 seconds a side, or microwave the stack wrapped in a damp towel for 30 to 45 seconds. Keep them covered.
Build and roll
Cheese across the lower third, then about ½ cup rice, ⅓ cup beans, ½ cup chicken and 2 tbsp salsa. Fold in the sides, tuck the bottom flap tight and roll. Toast seam side down, 1 minute a side.
Nutrition (approximate, per burrito)
One of 4 burritos as written, with chicken thighs and a 12-inch flour tortilla (about 290 calories on its own), without sour cream or guacamole. A 10-inch tortilla brings it to about 710. Estimated from standard values; tortilla brands vary.
Gear for Burrito Night
For the fillings, the tortillas and a freezer full of burritos.
As an Amazon Associate, this site earns from qualifying purchases.
Lodge 12-Inch Cast Iron Skillet
Browns beef and chicken fillings and crisps a rolled burrito.
Check Price on Amazon →
Nordic Ware Tortilla Warmer
Warm, flexible tortillas that fold without cracking.
Check Price on Amazon →
Rubbermaid Brilliance Glass Storage Set
Fillings prepped ahead for build-your-own night.
Check Price on Amazon →
Burrito Filling Recipes for Homemade Burritos: Nos. 2 to 7
Six more fillings, each with amounts for 4 large burritos, its own seasoning blend in the yellow tin and a short method. Warm the tortillas and follow the fold guide below for any of them.
The burrito bar: all seven fillings in bowls, with warm tortillas and the toppings that suit them.
Beef and Cheese Loaded Filling
Spiced halal ground beef simmered with tomato paste until saucy, spooned over cheese so it melts, then cooled down with sour cream and sharpened with jalapeños. The comfort-food burrito.
- Makes 4 burritos
- Time 25 min
- Heat Mild to medium
Taco-style beef blend
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp onion powder
- ¾ tsp fine salt
- ¼ tsp black pepper
- a pinch of cayenne
You need
- 1 lb (450 g) halal ground beef, 85% lean
- ½ medium onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ⅓ cup (80 ml) water
- 1½ cups cooked white rice (½ cup uncooked)
- 1½ cups (170 g) shredded cheddar or a cheddar and Jack mix
- ½ cup (120 g) sour cream
- ¼ cup sliced jalapeños, pickled or fresh
- 4 large (12-inch) flour tortillas
Method
- Brown the beef and onion in a large skillet over medium-high, 7 to 8 minutes, breaking the beef into small crumbles, until no pink remains (160°F/71°C). Spoon off all but about 1 tbsp of fat.
- Stir in the garlic and the spice blend for 1 minute, then the tomato paste and water. Simmer 3 to 4 minutes, until saucy but not wet.
- Scatter cheese down each warm tortilla and spoon the hot beef over it so it melts, then add rice, sour cream and jalapeños.
- Roll, then toast seam side down in the wiped skillet, 1 to 2 minutes a side.
Tip Leave out the cayenne for a mild, kid-friendly batch. For a cheeseburger twist with pickles and burger sauce, see this cheeseburger burrito; extra beef filling makes a quick beef taco soup the next day.
Spicy Chipotle Steak Filling
Steak marinated in chipotle peppers, lime and garlic, seared hard and sliced thin, with pinto beans and a cooling chipotle crema. Smoky, spicy and not subtle, so the crema matters.
- Makes 4 burritos
- Time 25 min + 30 min marinating
- Heat Medium-hot
Chipotle marinade
- 2 chipotle peppers in adobo, finely chopped
- 1 tbsp adobo sauce from the can
- 2 tbsp oil
- 1 tbsp lime juice
- 2 garlic cloves, grated
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp brown sugar
- ¾ tsp fine salt
You need
- 1 lb (450 g) halal flank or skirt steak
- 1 can (15 oz) pinto beans, drained and rinsed
- a pinch each of cumin and salt, for the beans
- 1½ cups cooked white rice
- 1 cup (115 g) shredded Monterey Jack
- ½ cup (120 g) sour cream, 1 tsp adobo sauce and 1 tsp lime juice, for the crema
- 1 cup shredded romaine
- 4 large (12-inch) flour tortillas
Method
- Stir the marinade together, coat the steak and refrigerate at least 30 minutes, or up to 8 hours.
- Heat a lightly oiled cast-iron pan or grill until very hot. Sear the steak 3 to 5 minutes a side, to at least 145°F (63°C) in the thickest part. Rest 5 minutes.
- Slice thinly across the grain, then cut the slices into short strips so each bite breaks cleanly. Warm the beans with the cumin, salt and a splash of water.
- Stir the crema together. Build: cheese, rice, beans, steak, a spoon of crema and the lettuce.
Tip One chipotle pepper makes it medium; two make it properly hot. For chicken, use 1¼ lb (565 g) boneless thighs in the same marinade and cook them to 165°F (74°C).
Veggie and Avocado Filling
Peppers, onion and zucchini charred hard in a hot pan, with black beans, rice and a layer of smashed avocado. It eats lighter than the meat fillings and is still a full meal.
- Makes 4 burritos
- Time 25 min
- Heat Mild
Fajita vegetable blend
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp black pepper
You need
- 2 bell peppers, 1 red and 1 green, sliced
- 1 red onion, sliced
- 1 medium zucchini, halved and sliced, or 8 oz (225 g) mushrooms
- 2 tbsp oil
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cups cooked rice or quinoa (½ cup uncooked)
- 2 ripe avocados
- 1 lime
- ¼ cup chopped cilantro
- ½ cup (60 g) crumbled cotija or feta (optional)
- 4 large (12-inch) flour tortillas
Method
- Heat the oil in your largest skillet over high. Add the peppers and onion and leave them 2 minutes before stirring; cook 5 to 6 minutes in all, until charred at the edges but still crisp.
- Add the zucchini and the spice blend and cook 3 minutes more. Off the heat, squeeze over half the lime and toss with the cilantro.
- Mash the avocados with the rest of the lime juice and a pinch of salt. Warm the beans with a splash of water.
- Spread avocado down each tortilla first, where it holds everything in place, then rice, beans, vegetables and cheese.
Tip Sheet-pan option: roast the sliced vegetables with the oil and blend at 425°F (220°C) for 20 to 25 minutes, turning once. A cup of charred corn adds sweetness.
Cheesy Bean Filling
Homemade refried pinto beans, mashed in the pan in about 15 minutes, under a thick layer of melted cheese. The cheapest and easiest of the seven, and the best one for the freezer.
- Makes 4 burritos
- Time 15 min
- Heat Mild
Refried bean blend
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ½ tsp fine salt, less if the beans are salted
You need
- 2 cans (15 oz each) pinto beans, drained, ½ cup of the liquid saved
- 2 tbsp oil or butter
- ½ small onion, finely diced
- 1½ cups (170 g) shredded cheddar or Monterey Jack
- 1 cup cooked white rice (optional)
- ½ cup red salsa, or hot sauce to taste
- 4 large (12-inch) flour tortillas
Method
- Soften the onion in the oil over medium heat, 4 minutes. Stir in the spice blend for 30 seconds.
- Add the beans and ¼ cup of the saved liquid and mash with a potato masher until mostly smooth. Simmer 3 to 5 minutes, adding liquid if stiff, until a spoon drawn through leaves a trail.
- Spread a thick line of beans on each tortilla, cover with cheese, then rice and a spoon of salsa.
- Roll and toast seam side down until the cheese melts, about 2 minutes a side.
Tip Short on time: use one 16 oz can of refried beans. Some traditional-style cans are made with animal fat, so for a halal table choose a can labeled vegetarian.
Shrimp and Slaw Filling
Spiced shrimp seared in two minutes, a crunchy lime slaw and a garlicky lime sauce. Fresh, citrusy and light, with more crunch than any other filling here.
- Makes 4 burritos
- Time 20 min
- Heat Mild to medium
Shrimp blend
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp black pepper
You need
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp oil
- 3 cups (about 200 g) finely shredded green and red cabbage
- ¼ cup chopped cilantro
- 2 limes, for the sauce, slaw and shrimp
- ¼ cup mayonnaise and ¼ cup sour cream or plain yogurt, for the sauce
- 1 small garlic clove, finely grated
- 1½ cups cooked cilantro-lime or white rice
- 1 avocado, sliced (optional)
- 4 large (12-inch) flour tortillas
Method
- For the sauce, stir the mayonnaise, sour cream, garlic, ½ tsp lime zest, 1 tbsp lime juice and a pinch of salt together. Chill.
- Pat the shrimp very dry, toss with the oil and spice blend and sear in a hot skillet in one layer, 1 to 2 minutes a side, until pink and opaque. Squeeze over lime.
- Just before building, toss the cabbage and cilantro with 1 tbsp lime juice and a pinch of salt, so the slaw stays crunchy.
- Build: rice, shrimp and avocado, then slaw, with the sauce in the middle. Eat straight away.
Tip Prefer fish? Use 1 lb (450 g) white fish such as cod or tilapia with the same blend, 3 to 4 minutes a side, then flake it. Shrimp burritos are best fresh and do not freeze well.
BBQ Chicken Filling
Chicken glazed in a 5-minute smoky BBQ sauce, with charred corn, sharp cheddar and quick pickled red onions to cut the sweetness. A twist on the classic that kids and adults both pick.
- Makes 4 burritos
- Time 30 min
- Heat Mild
BBQ rub
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine salt
- ¼ tsp black pepper
You need
- 1 lb (450 g) halal boneless, skinless chicken thighs or breasts
- 1 tbsp oil
- ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar and 2 tbsp water, for the sauce
- ½ tsp each smoked paprika and garlic powder and ¼ tsp chili powder, for the sauce
- 1 small red onion, thinly sliced
- ½ cup apple cider vinegar, ½ cup hot water, 1 tbsp sugar and 1 tsp salt, for the onions
- 1 cup corn kernels, thawed and patted dry
- 1½ cups cooked white rice
- 1 cup (115 g) shredded sharp cheddar
- 4 large (12-inch) flour tortillas
Method
- Pickle the onion first: stir the vinegar, hot water, sugar and salt until dissolved, pour over the onion and leave 20 minutes.
- Simmer the sauce ingredients 5 minutes, until glossy. Rub the chicken with the oil and blend and cook over medium-high, 5 to 6 minutes a side, to 165°F (74°C).
- Rest the chicken 5 minutes, chop it and toss with about ½ cup of the sauce. Char the corn in a dry skillet over high, 4 to 5 minutes.
- Build: cheese first, then rice, BBQ chicken, corn and a few pickled onions. Roll and toast.
Tip Using bottled BBQ sauce? Read the label to make sure it is alcohol-free. Leftover chicken and rice turn into this one-pot Mexican chicken, cheese and rice.
How to Build and Fold a Burrito: Wrapping and Ingredient Distribution
Most burritos go wrong at the build, not the filling: everything piled in the middle, wet salsa against the tortilla, a loose roll. Follow the track left to right. For more on the whole process, see these easy homemade burritos.
- 1Warm
- 2Cheese
- 3Rice
- 4Beans
- 5Protein
- 6Salsa & cream
- 7Crunch
- 8Fold & toast
Ready to fold: cheese, rice, beans, chicken, salsa and sour cream laid in one even line across the lower third.
Warm the tortilla
A cold tortilla cracks. Heat it in a dry skillet 20 to 30 seconds a side, or steam a stack in the microwave under a damp towel for 30 to 45 seconds.
Lay a line, not a pile
Build a log across the lower third of the tortilla, about 2 inches in from the left and right edges. A heap in the middle gives a burrito that is all filling in the center and all tortilla at the ends.
Cheese first
Cheese goes straight onto the tortilla. The hot rice, beans and protein on top melt it into a layer that glues the burrito together and keeps juices off the wrap.
Run every layer end to end
Spread each ingredient the full length of the log instead of piling it in one spot. That is the whole secret of ingredient distribution: every bite gets rice, beans, protein, cheese and sauce.
Wet in the middle, crunch on top
Salsa, sour cream and guacamole go on top of the hot fillings, in the center of the log, so they never touch the tortilla. Drain pico de gallo first. Lettuce or slaw goes last.
Sides in, tuck, roll
Fold the left and right edges over the ends of the log. Lift the bottom flap up and over, then pull it back toward you to pack the filling tight. Keep the sides tucked and roll away from you.
Seal the seam
Rest it seam side down for a minute, or toast it seam side down in a dry skillet over medium heat, 1 to 2 minutes a side. To eat on the go, wrap it tightly in foil and peel it back as you eat.
How Much Filling for Each Tortilla Size
Guide amounts per burrito, packed. Rice should be about a third of the filling; more than that and it drowns out everything else.
| Tortilla | Filling | Rice | Beans | Protein | Cheese | Salsa and cream |
|---|---|---|---|---|---|---|
| Tortilla10-inch | FillingAbout 1 cup | Rice⅓ cup | Beans¼ cup | Protein⅓ cup (2 to 3 oz) | Cheese3 tbsp | Salsa and cream1 to 2 tbsp |
| Tortilla12-inch (the card) | FillingAbout 1½ cups | Rice½ cup | Beans⅓ cup | Protein½ cup (3 to 4 oz) | Cheese¼ cup | Salsa and cream2 to 3 tbsp |
| Tortilla13 to 14-inch | FillingAbout 2 cups | Rice⅔ cup | Beans½ cup | Protein⅔ cup (4 to 5 oz) | Cheese⅓ cup | Salsa and cream3 to 4 tbsp |
Burrito Fillings: What Goes in a Burrito
Ask what goes in a burrito in the US and the answer is usually some mix of the eight parts below. The big rice-and-everything burrito is usually traced to San Francisco taquerias of the 1960s; in northern Mexico, burritos are often simpler, with one stewed meat or just beans and cheese.
| Part | Common choices | Tip |
|---|---|---|
| PartTortilla | Common choicesA large flour tortilla, 10 to 14 inches | TipWarm it so it folds without cracking |
| PartRice | Common choicesWhite, cilantro-lime or tomato-red Mexican-style rice | TipAbout a third of the filling, no more |
| PartBeans | Common choicesPinto, black or refried beans | TipDrain whole beans; refried beans should hold a spoon line |
| PartProtein | Common choicesGrilled chicken, steak, seasoned ground beef, shredded beef, shrimp or fish; eggs at breakfast | TipHalal meat for a halal table; chop it bite-size |
| PartCheese | Common choicesMonterey Jack, cheddar, a Mexican-style blend, queso fresco or cotija | TipNext to the hottest layer, so it melts |
| PartSalsa | Common choicesPico de gallo, red salsa, salsa verde or corn salsa | TipDrain watery salsas first |
| PartSomething creamy | Common choicesSour cream, guacamole, queso or crema | TipIn the middle of the log, away from the tortilla |
| PartFresh and crunchy | Common choicesShredded lettuce, slaw, onion, cilantro, jalapeños, fajita peppers | TipAdd last; leave out of freezer burritos |
Common Burrito Toppings and Sauces: Things to Add to a Burrito
Once the base is in, these are the things to add. In a rolled burrito they go in the middle of the log; for a smothered burrito, red or green sauce and cheese go over the top and it is eaten with a fork.
| Topping | What it adds | Per burrito | Best with |
|---|---|---|---|
| ToppingPico de gallo | What it addsFresh, juicy crunch | Per burrito2 tbsp, drained | Best withChicken, steak, beans |
| ToppingRed salsa | What it addsCooked-tomato heat | Per burrito2 tbsp | Best withBeef, beans |
| ToppingSalsa verde | What it addsTart tomatillo tang | Per burrito2 tbsp | Best withChicken, shrimp, veggie |
| ToppingCorn salsa | What it addsSweet crunch | Per burrito2 to 3 tbsp | Best withChicken, BBQ chicken |
| ToppingSour cream | What it addsCool and creamy | Per burrito1 to 2 tbsp | Best withAnything spicy |
| ToppingGuacamole | What it addsRich, buttery avocado | Per burrito2 tbsp | Best withSteak, veggie, shrimp |
| ToppingChipotle crema | What it addsSmoke and heat with cream | Per burrito1 tbsp | Best withSteak, chicken |
| ToppingLime-garlic sauce | What it addsBright and garlicky | Per burrito1 tbsp | Best withShrimp, fish, veggie |
| ToppingQueso | What it addsMolten cheese sauce | Per burrito2 tbsp | Best withBeef, beans |
| ToppingShredded lettuce | What it addsCool crunch | Per burrito¼ cup | Best withGround beef, chicken |
| ToppingPickled jalapeños | What it addsSharp heat | Per burrito1 tbsp | Best withBeef and cheese |
| ToppingPickled red onions | What it addsTangy crunch, pink color | Per burrito1 tbsp | Best withBBQ chicken, steak, beans |
| ToppingFajita peppers and onions | What it addsSweet char | Per burrito¼ cup | Best withSteak, chicken |
| ToppingHot sauce | What it addsVinegar heat | Per burritoTo taste | Best withAnything |
Bottled sauces: read the label on BBQ, chipotle and hot sauces to make sure they are alcohol-free. The homemade sauces on this page contain none.
Mix-and-Match Burrito Combos
Eight pairings that balance heat, cream and crunch. The tag on each card shows which filling to make.
Make-Ahead and Freezer Burrito Fillings: What Freezes and How
Cook the fillings on a quiet afternoon and burrito night takes ten minutes. Cool everything within 2 hours, store each filling in its own container and reheat to 165°F (74°C).
| Filling | Fridge | Freezer | Freeze it? |
|---|---|---|---|
| FillingNo. 1 chipotle-lime chicken | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes, chopped, with its juices |
| FillingCooked rice | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes; fold in fresh cilantro after |
| FillingBlack, pinto or refried beans | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes |
| FillingNo. 2 spiced beef | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes |
| FillingNo. 3 chipotle steak | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes, though it cooks further when reheated |
| FillingNo. 4 charred vegetables | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Yes, a little softer; avocado no |
| FillingNo. 5 cheesy refried beans | Fridge3 to 4 days | FreezerUp to 3 months | Freeze it?Best of all seven |
| FillingNo. 6 shrimp and slaw | FridgeShrimp 3 days; slaw the same day | FreezerNot recommended | Freeze it?No: shrimp turns rubbery, slaw wilts |
| FillingNo. 7 BBQ chicken | Fridge3 to 4 days; pickled onions 2 weeks | FreezerUp to 3 months | Freeze it?Yes; the pickled onions no |
Never freeze these. Add them fresh when you build:
- Lettuce
- Slaw
- Sour cream
- Guacamole and avocado
- Pico de gallo
- Fresh salsa
A freezer batch wrapped in foil, and one burrito crisping on the griddle for dinner now.
How to Freeze Whole Burritos
- Cool every filling within 2 hours of cooking, spread out on a tray so it chills fast.
- Build with dry fillings only: rice, beans, protein and cheese. Leave out everything in the red list above.
- Roll the burritos tightly and let them cool completely before wrapping.
- Wrap each in foil, or parchment then foil, bag them, press out the air and label with the filling and date.
- Freeze flat for up to 3 months, then reheat to 165°F (74°C) in the center.
Breakfast Burritos Too
The same rules work for egg-and-sausage burritos; this guide to make-ahead freezer breakfast burritos covers the eggs, which need gentler handling.
Times below are for one 12-inch burrito. Ovens, air fryers and microwaves vary, so check the center.
How to Reheat a Burrito
| Method | From frozen | From the fridge |
|---|---|---|
| MethodMicrowave | From frozenFoil off, wrapped in a damp paper towel: 1 minute, flip, 1 minute, then 30-second bursts; about 3 to 4 minutes | From the fridge1½ to 2 minutes |
| MethodOven, 350°F (175°C) | From frozenIn the foil on a sheet pan, 45 to 55 minutes; open the foil for the last 5 | From the fridge20 minutes |
| MethodAir fryer, 350°F (175°C) | From frozenUnwrapped, seam side down, 20 to 25 minutes, turned halfway | From the fridge10 to 12 minutes |
| MethodSkillet | From frozenThaw it first | From the fridgeCovered over medium-low, turning every 2 minutes, 8 to 10 minutes |
Burrito Mistakes to Avoid, and the Fix
The three classics (too much rice, no sauce, overfilling) and five more that turn a good filling into a messy burrito.
| Problem | Why it happens | Fix |
|---|---|---|
| ProblemBland | Why it happensPlain rice and beans carry half the filling | FixSalt and lime in the rice, cumin in the beans, salsa inside |
| ProblemSoggy | Why it happensWet salsa or sour cream against the tortilla; undrained beans | FixDrain everything, cheese first, wet layers in the middle |
| ProblemToo much rice | Why it happensRice crowds out the flavor | FixAbout ½ cup in a 12-inch burrito, a third of the filling |
| ProblemDry | Why it happensNo sauce inside | Fix2 to 3 tbsp salsa, crema or sauce inside, not only on top |
| ProblemBursts while rolling | Why it happensOverfilled for the tortilla size | FixFollow the filling-by-size table above |
| ProblemTortilla cracks | Why it happensCold or stale tortilla | FixWarm each one just before filling |
| ProblemFalls apart while eating | Why it happensLoose roll; seam not set | FixPull the bottom flap tight, toast seam side down, wrap in foil |
| ProblemAll filling in the middle | Why it happensIngredients piled in one spot | FixRun each layer the full length of the log |
Burrito Filling Ideas: FAQ
What are some good burrito filling ideas?
Seven that cover most cravings: chipotle-lime chicken with cilantro-lime rice and black beans, spiced beef and cheese, chipotle steak with pinto beans, fajita vegetables with avocado, cheesy refried beans, shrimp with lime slaw, and BBQ chicken with charred corn. Each pairs a protein or beans with rice, something creamy, something fresh and a sauce.
What fillings do Americans put in burritos?
The usual US burrito is a large flour tortilla filled with rice, pinto or black beans, a meat such as grilled chicken, steak or seasoned ground beef, cheese and salsa, often with sour cream, guacamole and lettuce. Burritos in northern Mexico tend to be simpler: one stewed meat, or beans and cheese, in a thin tortilla.
What are common fillings for burritos?
Rice, beans (pinto, black or refried), a protein (chicken, steak, ground beef, shredded beef, shrimp or fish), cheese, salsa, and something creamy such as sour cream or guacamole. Lettuce, onion, cilantro, jalapeños and fajita peppers add crunch. Breakfast burritos swap in eggs and potatoes.
What should I put in my burrito?
One thing from each of five groups: a protein or beans, a starch such as rice, something creamy, something fresh or crunchy, and a sauce. For more flavor, add pickled onions, jalapeños, charred corn, fajita peppers, a squeeze of lime or a spoon of chipotle crema.
What are the best burrito fillings?
The most popular are grilled chicken, steak, seasoned ground beef, and beans with cheese. What makes any of them taste best is seasoning every layer: salted, limey rice, spiced beans, well-browned meat and a sauce inside rather than on top. The chipotle-lime chicken on the card is the all-rounder.
What is the easiest burrito filling?
Cheesy refried beans: mash two cans of pinto beans with softened onion, cumin and chili powder in about 15 minutes, then roll with cheese and salsa. With a can of vegetarian refried beans it takes 5 minutes. Leftover cooked halal chicken with salsa and cheese is a close second.
What goes in a chicken burrito?
Seasoned chicken, rice, beans, cheese and salsa, plus sour cream, guacamole or lettuce if you like. The card above uses 1 lb of chicken thighs rubbed with chipotle, cumin, garlic and lime, with cilantro-lime rice, black beans, Monterey Jack and pico de gallo for 4 large burritos.
What are common burrito toppings?
Salsa (pico de gallo, red or verde), sour cream, guacamole, shredded lettuce, cheese, jalapeños, pickled onions, cilantro and hot sauce. In a rolled burrito they go inside, in the middle of the filling. A smothered burrito gets red or green sauce and melted cheese over the top and is eaten with a fork.
How much filling goes in a burrito?
About 1½ cups for a 12-inch tortilla: ½ cup rice, ⅓ cup beans, ½ cup protein, ¼ cup cheese and 2 tablespoons salsa. A 10-inch tortilla holds about 1 cup. Overfill it and it bursts; underfill it and every bite is mostly tortilla.
How do you fold a burrito so it doesn’t fall apart?
Use a warm tortilla and keep the filling in a log on the lower third, 2 inches from each side. Fold the sides in, pull the bottom flap up and back over the filling to tighten it, then roll away from you. Rest it seam side down, or toast it seam side down for a minute to seal.
How do you layer a burrito so it isn’t soggy?
Cheese goes on the tortilla first, then rice, beans and the hot protein, so the heat melts the cheese into a barrier. Wet things such as salsa, sour cream and guacamole go in the middle, never against the tortilla. Spread every layer the full length of the line so each bite has some of everything.
Do you put rice in a burrito?
In most US-style burritos, yes: about ½ cup per burrito stretches the filling and soaks up the juices. It is optional, though, and many burritos in northern Mexico have none. Too much rice dulls the flavor, so keep it to about a third of the filling.
Can you make burrito filling ahead of time?
Yes. Cooked chicken, beef, beans and rice keep 3 to 4 days in the fridge and about 3 months in the freezer. Cool them within 2 hours, store each separately and reheat to 165°F (74°C). Add fresh toppings such as lettuce, avocado and pico de gallo only when you build.
What can I use instead of rice in a burrito?
Extra beans, roasted potato cubes, quinoa, cauliflower rice, charred corn or more vegetables. Keep the swap dry so the tortilla does not go soggy, and use about the same ½ cup per 12-inch burrito.
More Burritos and Mexican-Style Dinners
Breakfast burritos for the freezer, a roundup, a casserole for a crowd and two one-pot dinners for leftover filling.
Best Burrito Recipes
More burritos for every night of the week. See the recipes → Freezer BreakfastBreakfast Burrito Ideas
Egg and sausage burritos that reheat soft. See the ideas → Start HereEasy Homemade Burritos
The whole burrito, start to finish. See the recipe → For a CrowdWalking Taco Casserole
Mexican food for a crowd, plus 15 more ideas. See the casserole → Leftover BeefEasy Beef Taco Soup
One pot and about 30 minutes. See the soup → One PotMexican Chicken, Cheese and Rice
The burrito flavors as a one-pot dinner. See the recipe →Pick a number. Build it in a line. Roll it tight.
Save these burrito filling ideas and the next burrito night starts with a plan: seven fillings with real amounts, the fold and the freezer chart, all in one place.
