Mission Large Burrito Flour Tortillas: How to Make Them

Mission large burrito flour tortillas are soft, flexible wraps made with wheat flour and sized for generously filled burritos. Warm them briefly before filling so they bend without cracking, then add a balanced mix of rice, beans, vegetables, and your choice of cooked protein for an easy, customizable meal.

Ingredients

4 Mission Large Burrito Flour Tortillas, about 10 inches (25 cm) each
1 cup (185 g) uncooked long-grain white rice
1 ½ cups (355 ml) water, for the rice
½ teaspoon (3 g) fine salt, divided
1 tablespoon (15 ml) neutral cooking oil, divided
1 pound (450 g) ground beef, preferably 85–90% lean
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) chili powder
½ teaspoon (1 g) garlic powder
1 can (15 ounces/425 g) black beans, drained and rinsed
1 cup (110 g) shredded cheddar or Monterey Jack cheese
1 cup (160 g) pico de gallo, drained briefly if very juicy
½ cup (120 g) sour cream
1 cup (30 g) shredded lettuce
1 medium avocado (about 150 g), sliced or mashed, optional
Hot sauce, to serve, optional

Instructions

Cook the rice. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine it with 1 ½ cups (355 ml) water and ¼ teaspoon (1.5 g) salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork. The rice can cook while you prepare the beef.
Brown and season the beef. Heat 2 teaspoons (10 ml) oil in a large skillet over medium-high heat. Add the ground beef and break it into small pieces with a spoon. Cook for 6–8 minutes, stirring and turning the meat, until browned and no pink remains. Check the thickest pieces with a food thermometer: ground beef must reach the USDA FSIS safe minimum of 160°F (71°C). Drain excess fat if needed, then stir in the cumin, chili powder, garlic powder, and remaining ¼ teaspoon (1.5 g) salt.
Warm the beans. Stir the rinsed black beans into the beef and cook for 2–3 minutes, just until hot. If the mixture seems dry, add a tablespoon (15 ml) of water. Turn off the heat.
Warm the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for about 15–20 seconds per side, until pliable with a few light toasted spots. Stack them under a clean kitchen towel to keep them soft. Alternatively, wrap the stack in a slightly damp paper towel and microwave for 20–30 seconds; add short intervals if they still feel stiff.
Fill each tortilla. Lay a warm tortilla flat. Add about ¼ cup (45 g) rice in a strip across the lower third, leaving a 2-inch (5 cm) border at the sides and bottom. Top with roughly ¾ cup (about 170 g) of the beef-and-bean mixture, then divide the cheese, pico de gallo, sour cream, lettuce, and avocado among the tortillas. Keep the filling centered; overfilling is the most common reason a burrito will not close.
Fold and serve. Fold the left and right sides inward over the ends of the filling. Lift the edge nearest you over the filling, tuck it snugly underneath, and roll away from yourself to form a compact burrito. Place it seam-side down. Serve at once, or toast seam-side down in the skillet for 1–2 minutes, then turn and toast the other side. This final browning is optional and does not replace checking that the beef reached its safe temperature.

Tips

Keep tortillas pliable. Warm them just until flexible; overheating can make flour tortillas dry and prone to tearing. Keep the remaining tortillas covered while you assemble the first ones.
Control moisture. Drain the beans well and remove excess liquid from pico de gallo. Wet fillings can soften the tortilla and make the seam open. Add salsa or extra sour cream at the table instead of inside.
Adjust the filling. For a milder burrito, leave out the chili powder or use mild paprika. Ground turkey or chicken can replace beef, but cook ground poultry to 165°F (74°C), measured with a food thermometer, rather than using the beef temperature.
Make assembly easier. Let very hot rice and meat sit for a few minutes before filling, so steam does not make the tortilla soggy. If a tortilla cracks, warm it again briefly and use it for a bowl-style serving if it will not roll.

Serving Suggestions

Serve the burritos whole for a filling lunch or dinner, or cut them in half diagonally to make the layers easy to see and share. Offer extra pico de gallo, hot sauce, lime wedges, and sour cream on the side. A simple green salad, corn, or tortilla chips with salsa makes a useful accompaniment without adding more filling to the wrap.

For a more substantial plate, serve with a small bowl of extra rice and beans. If packing the burritos to go, leave the lettuce and sour cream out of the filling and pack them separately; add them just before eating for a fresher texture.

Variations

Chicken burritos: Use 1 pound (450 g) boneless, skinless chicken thighs or breasts, cut into small pieces, instead of ground beef. Cook in the skillet until the pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, then season with the same spices. Ground chicken should also reach 165°F (74°C).

Vegetarian burritos: Omit the beef and use an additional can of black beans or 1 ½ cups (255 g) cooked pinto beans. Warm the beans with the spices and a splash of water; add sautéed peppers or corn if desired.

Spicier version: Add 1 finely chopped jalapeño to the skillet with the beef, or use pepper Jack cheese and hot salsa. Remove the jalapeño seeds and ribs for less heat.

Cheesy toasted burritos: Sprinkle a little extra cheese inside, roll tightly, and toast seam-side down in a lightly oiled skillet until crisp and golden. Keep the heat at medium so the tortilla browns without burning before the filling warms through.

Storage and Reheating

For the best texture, store the beef-and-bean mixture, rice, and cold toppings separately in airtight containers. Refrigerate cooked food within 2 hours of cooking; cooked beef and rice keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Keep tortillas sealed according to their package directions, and do not leave assembled burritos at room temperature for more than 2 hours.

Assembled burritos can be refrigerated for up to 3–4 days, though lettuce and fresh salsa soften over time. Wrap each one tightly in foil or place it in an airtight container. Reheat refrigerated leftovers until the center reaches 165°F (74°C), checking with a food thermometer. In a microwave, remove foil, cover loosely, and heat in short intervals, turning as needed. For a crisper tortilla, finish in a skillet after microwaving. Freeze assembled burritos without lettuce, sour cream, or fresh salsa for up to 2 months for best quality; thaw overnight in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Are Mission Large Burrito tortillas the same as burrito-size tortillas?
They are large flour tortillas intended for substantial wraps and burritos. Package sizes can vary, so check the label; this recipe is written for tortillas about 10 inches (25 cm) across.

How do I stop a burrito from falling apart?
Do not overfill it, keep juicy toppings drained, and warm the tortilla so it bends easily. Fold both sides inward before rolling the bottom edge tightly over the filling. Place the finished burrito seam-side down.

Can I make these burritos ahead?
Yes. Cook the rice and beef-and-bean filling ahead and refrigerate them separately for up to 3–4 days. Warm the filling before assembling, or assemble without lettuce and sour cream, chill promptly, and reheat leftovers to 165°F (74°C).

Can I use brown rice?
Yes. Cook it according to its package directions rather than the white-rice timing here; brown rice commonly takes longer and may need more water. Measure out 1 cup (about 195 g) cooked rice per the recipe’s four-burrito filling plan, or use less if you prefer room for more toppings.

What if I do not have a skillet to warm the tortillas?
Stack the tortillas, wrap them in a slightly damp paper towel, and microwave for 20–30 seconds. Keep them covered after warming. Avoid heating them until crisp, since a stiff tortilla is harder to fold without splitting.

Can I make the recipe without dairy?
Leave out the cheese and sour cream or use dairy-free alternatives that suit your needs. The burritos will still hold together; avocado or a spoonful of guacamole can add creaminess instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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