Recipe: Quick Burritos Recipe — 10-Minute Family Dinner
Ingredients
- 4 large flour tortillas
- 2 cups cooked rice (day-old best, less sticky)
- 1 can (400g) black beans, drained and rinsed
- 300g ground chicken or beef, cooked with salt, cumin, garlic powder
- 1 cup corn, drained
- 4 tbsp salsa
- 1 cup shredded cheese (cheddar / Mexican blend)
- 1 avocado, sliced (optional)
- A little sour cream or Greek yogurt (optional)
Instructions
- Prep fillings. Cook meat with cumin, garlic powder, salt; set aside. Lay out rice, beans, corn, cheese, avocado in bowls.
- Layer. Lay a tortilla flat; in the lower third layer rice → meat → beans → corn → cheese → salsa → avocado. Do not overfill.
- Roll. Bottom edge up over filling, sides in, then roll up tight from the bottom.
- Crisp. Seam-side down, crisp on a lightly oiled skillet 2 min per side, or air fryer 180°C / 355°F for 4–5 min.
- Serve. Slice in half; with sour cream or extra salsa.
Burritos are the dinner everyone builds themselves — perfect for a busy weekday. I cook off some seasoned ground meat, set out rice, black beans, corn, cheese, and salsa, then lay a tortilla, pile, and roll; a quick crisp on the skillet or air fryer sets the wrap and holds the filling.
My kids love picking their own fillings — more involvement, less picky eating.
In this recipe: a hands-on build-your-own, about 18 minutes, makes 4 burritos.
Why You’ll Love This Recipe
- 10 minutes to assemble, faster than delivery.
- Hand-held, kids get involved, less fussy.
- Uses up fridge odds and ends, zero waste.
- Fillings swap freely, never the same twice.
Ingredients
- 4 large flour tortillas
- 2 cups cooked rice (day-old best, less sticky)
- 1 can (400g) black beans, drained and rinsed
- 300g ground chicken or beef, cooked with salt, cumin, garlic powder
- 1 cup corn, drained
- 4 tbsp salsa
- 1 cup shredded cheese (cheddar / Mexican blend)
- 1 avocado, sliced (optional)
- A little sour cream or Greek yogurt (optional)
Instructions
- Prep fillings. Cook meat with cumin, garlic powder, salt; set aside. Lay out rice, beans, corn, cheese, avocado in bowls.
- Layer. Lay a tortilla flat; in the lower third layer rice → meat → beans → corn → cheese → salsa → avocado. Do not overfill.
- Roll. Bottom edge up over filling, sides in, then roll up tight from the bottom.
- Crisp. Seam-side down, crisp on a lightly oiled skillet 2 min per side, or air fryer 180°C / 355°F for 4–5 min.
- Serve. Slice in half; with sour cream or extra salsa.
Recipe Tips
- Do not overfill or it will not roll tight and falls apart; day-old rice is less sticky.
- For a crisp shell, do not skip the crisp step; seam-side down first to set, then flip.
- Veg version: swap meat for sautéed mushrooms or extra beans.
FAQ
Can I freeze ahead?
Wrap raw burritos in foil, freeze; cook from frozen +8–10 min skillet or air fryer 180°C / 355°F 12 min.
Tortilla cracks?
Use a larger, thicker tortilla; microwave 10 sec to soften before rolling.
More quick meals recipes: easy quesadilla, sheet pan chicken and vegetables.
Nutrition (per burrito, makes 4)
- Calories: ~420 kcal
- Protein: ~24 g
- Carbohydrates: ~48 g
- Fiber: ~7 g
- Fat: ~15 g
- Sodium: ~620 mg
Values are estimates based on the ingredients listed and will vary with brands and exact portions.