Easy Burrito Recipe and Sushi Burrito Recipe

Burrito Recipe

Do you love grabbing a burrito from Chipotle but want to save some cash by making them at home? Well, I've got the easiest burrito recipe for you, and it’s freezer-friendly too! You can whip these up and have them ready to satisfy your Mexican food cravings any night of the week.

Tips for Making the Perfect Beef Burrito

Want to make sure your burritos freeze well? Here's the key: avoid watery fillings like tomatoes, salsa, or lettuce, which can lead to a soggy tortilla after freezing. Instead, stick to heartier ingredients.

I like to use the large “burrito size” tortillas—specifically the 10-inch ones from Mission. They’re soft and easy to fold without tearing. This recipe makes 6 BIG burritos! Honestly, they’re so big that my kids and I can usually only eat half at a time. So, what I do is bake 3 burritos for dinner and pop the other 3 in the freezer for another night. Two dinners from one effort—now that’s a win!

If you prefer smaller burritos, you can simply adjust the ingredients. Use a bit less rice or cheese for a lighter option. This recipe is just a guide, so feel free to tweak it to your liking.

For example:

• Swap the beef for ground turkey or chicken.

• Use rotisserie chicken for a super easy chicken burrito.

• Try brown rice instead of white rice.

• Replace refried beans with black beans.

• Use homemade taco seasoning instead of a packet.

• Don’t forget to add your favorite toppings when serving! Guacamole, salsa, sour cream, diced tomatoes, red onions—go wild! It’s all about customizing it to your taste.

Ingredients

▶ 1 lb. lean ground beef

▶ 1 (1-ounce) packet taco seasoning mix

▶ 1 ½ cups refried beans (or use black beans)

▶ ¾ cup corn kernels

▶ 3 cups cooked rice (Uncle Ben's microwaveable Ready Rice is a quick option)

▶ 6 large (10-inch) flour tortillas (I recommend Mission brand)

▶ 1 ½ cups shredded cheddar cheese

▶ Optional toppings: diced red onion, lettuce, diced tomato or salsa, sour cream, cilantro, avocado or guacamole

Instructions

1. Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.

2. Cook the beef following the taco seasoning package instructions.

3. Assemble the burritos: Take one tortilla, spread ¼ cup of beans down the center, top with ½ cup of rice, a portion of the cooked beef, 2 tablespoons of corn, and ¼ cup of cheese.

4. Fold it up: Fold in the sides and then roll the tortilla up burrito-style. Place the burrito seam-side down in your prepared dish. Repeat for the remaining burritos.

5. Bake: Cover the dish with foil and bake for about 25 minutes until heated through. If you’re baking them cold from the fridge, add 5-10 more minutes.

Your Go-To Guide for Fried Chicken:

Fried Chicken Recipe - Step by Step Guide for Crispy & Juicy Chicken ↗

For More Articles Check: KoolKitchen.pk

Sushi Burrito

A sushi burrito is basically a giant sushi roll, packed with all the flavors of traditional sushi but rolled up like a burrito, making it easy to hold and eat. This recipe focuses on spicy salmon, sushi rice, avocado, and veggies, but you can get creative with the fillings.

What You’ll Need:

1. Nori (seaweed sheets): These are essential for wrapping your sushi burrito. You can easily find nori at most grocery stores these days.

2. Sushi rice: This is different from regular rice because it's sticky, which helps hold everything together. I’ll explain how to make it below.

3. Salmon: You’ll need sushi-grade salmon. Since we’re not cooking it, make sure it’s super fresh!

4. Japanese mayonnaise: Kewpie is a popular brand, but any Japanese mayo will do.

5. Wasabi paste: We’ll mix this with mayo to create a creamy, spicy marinade for the salmon.

6. Sesame seeds (optional): These add a nice texture and extra flavor.

7. Vegetables: Baby spinach, microgreens, avocado, cucumber, carrots, and purple cabbage all make great fillings.

Sushi Burrito Recipe

How to Make Sushi Rice

Sushi rice is key to making any sushi recipe. It’s sticky, flavorful, and holds the burrito together. Here’s how you can make it:

Ingredients:

▶ 2 cups short grain sushi rice

▶ 2 tsp rice vinegar

▶ 2 tsp sugar

▶ 2 tsp fine sea salt

Steps:

1. Cook the sushi rice according to the package instructions.

2. While the rice is still warm, whisk the vinegar, sugar, and salt together.

3. Gently fold the mixture into the rice using a wooden spatula.

4. Let it cool before using it in your sushi burrito.

How to Make a Spicy Salmon Sushi Burrito

Now, let’s put everything together! This is an easy, step-by-step process:

1. Prepare the salmon: Mix 2 tablespoons of Japanese mayo with 1 teaspoon of wasabi paste, then combine with the thinly sliced salmon.

2. Prepare the nori: Lay two nori sheets next to each other, overlapping slightly, and seal the edge with a bit of water.

3. Add the sushi rice: Spread a cup of sushi rice evenly on one half of the nori. Sprinkle sesame seeds on top if you’re using them.

4. Add the fillings: Layer the spicy salmon and veggies (spinach, avocado, cucumber, carrots, and cabbage) on top of the rice.

5. Roll it up: Just like rolling a burrito, roll the nori tightly around the fillings.

6. Optional step: Wrap the sushi burrito in parchment paper for a handheld meal that’s easy to carry.

7. Cut and serve: Slice the burrito in half and serve with soy sauce, pickled ginger, or a little extra wasabi mayo for dipping.

Customizing Your Sushi Burrito

Feel free to switch up the fillings! You can add other fish, tofu, or even fried shrimp. The key is to use what you enjoy and what’s available.

Ingredients

▶ 2 tablespoons Japanese mayonnaise

▶ 1 teaspoon wasabi paste

▶ 4 to 6 ounces raw sushi-grade salmon, thinly sliced

▶ 4 sheets toasted nori

▶ 2 cups cooked sushi rice cooked according to package instructions

▶ 2 tablespoons sesame seeds optional

▶ 3 cups fresh baby spinach

▶ 1 avocado thinly sliced

▶ 1 Japanese cucumber peeled and julienned

▶ 1 carrot peeled and julienned

▶ 1 cup finely shredded purple cabbage

▶ ½ cup microgreens such as radish

For the Rice

• 2 cups cooked Japanese short grain sushi rice cooked according to rice cooker manufacturer directions

• 2 teaspoons rice vinegar

• 2 teaspoons sugar

• 2 teaspoon fine sea salt

Freezing Instructions

You can also freeze these burritos individually for a quick meal later. Here’s how:

1. Wrap each burrito in aluminum foil before baking.

2. Freeze individually so you can grab one at a time whenever you’re in the mood.

3. Bake from frozen: To bake a frozen, foil-wrapped burrito, preheat the oven to 350°F and bake for 45-55 minutes. No need to thaw them first!

4. There you go! You’ve got an easy, freezer-friendly burrito recipe that’s perfect for busy nights when you still want a delicious, homemade meal.

How To Fold A Burrito

Folding a burrito the right way is key to keeping all the tasty fillings inside. Here’s how you can do it:

• Warm the tortilla: Start by making sure your tortilla is warm. This makes it more flexible and easier to fold.

• Add your fillings: Place your fillings in the center or just a little south of the center of the tortilla. This gives you space to fold.

• Fold the sides: Gently pull up both sides of the tortilla, holding them in place with your fingers.

• Roll it up: Using your thumbs, grab the bottom of the tortilla and fold it over the fillings. Then tuck it tightly around the fillings and keep rolling until it's all wrapped up. That’s it!

How to Reheat a Burrito

If you’ve got leftover burritos, don’t worry! There are a few easy ways to reheat them so they stay tasty.

Reheating Burritos in the Oven

• Preheat the oven to 350°F (180°C).

• Remove any cold fillings like sour cream or lettuce if possible, so they don’t get soggy.

• Sprinkle with water: Lightly sprinkle the burrito with water before wrapping it in foil. This will keep the tortilla from drying out.

• Bake it: Place the foil-wrapped burrito on a wire rack and bake for 12-15 minutes until it’s heated through. If you want the tortilla to be a bit crispy, unwrap the foil for the last couple of minutes. Note: Cooking times can vary depending on the size of your burrito and the type of oven you’re using.

Reheating Burritos in the Microwave

• Take off any foil (foil doesn’t mix well with microwaves). Check the wrapping carefully.

• Remove cold fillings if you can, and add them back later.

• Heat it up: Place the burrito seam-side down on a microwave-safe plate. Cover it with a damp paper towel, or sprinkle it with water and wrap it in parchment paper.

• Microwave it: Heat the burrito for 60 seconds, then in 30-second intervals until it’s piping hot.

• Optional crisping: For a crispier tortilla, pop it into a toaster oven or under the grill for 1-2 minutes after microwaving.

Reheating Burritos in an Air Fryer

• Preheat your air fryer to 325°F (160°C).

• Remove any cold fillings you don’t want to heat, like sour cream, and add them back later.

• Reheat it:

1. Option 1: Wrap the burrito in foil to keep the tortilla soft.

2. Option 2: Brush the tortilla with butter or oil for a crispy finish.

• Cook for 7-10 minutes until the burrito is warmed through.