The Mission burrito is a San Francisco classic: a large flour tortilla wrapped around rice, beans, meat, salsa, and cheese, grilled until crisp. This Chatsworth-style version honors that tradition with a hefty, satisfying build that holds together perfectly. It works because each component is seasoned and layered to create a balanced bite in every mouthful.
Ingredients
- 6 large (10-inch / 25 cm) flour tortillas
- 1 lb (450 g) flank steak or skirt steak
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) black pepper
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (475 ml) water
- 1 tablespoon (15 ml) fresh lime juice
- 1/4 cup (4 g) fresh cilantro, chopped
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (120 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) store-bought salsa (or your favorite)
- 1/2 cup (120 ml) sour cream (optional)
- 1 avocado, sliced (optional)
Instructions
- Season the steak with olive oil, salt, cumin, paprika, and black pepper. Let it sit at room temperature for 15 minutes.
- Preheat a grill or cast-iron skillet over medium-high heat. Cook the steak for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Remove from heat, let rest for 5 minutes, then slice thinly against the grain.
- Meanwhile, rinse the rice in a fine-mesh strainer until the water runs clear. In a small saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro.
- In a separate small saucepan, warm the black beans over medium heat, stirring occasionally, until hot (about 5 minutes). Keep warm.
- Warm the tortillas one at a time in a dry skillet over medium heat for 20 seconds per side, or wrap in a damp towel and microwave for 30 seconds. Keep them covered to stay pliable.
- To assemble: lay a tortilla on a flat surface. In the center, layer about 1/2 cup of rice, 1/3 cup of beans, a few slices of steak, 2 tablespoons of cheese, 1 tablespoon of salsa, and a dollop of sour cream and avocado if using.
- Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly into a burrito, tucking the ends as you go.
- Heat a clean skillet or griddle over medium-high heat. Place the burrito seam-side down and toast for 2–3 minutes per side, until golden and crisp. Repeat with remaining ingredients.
Tips
- Don’t overfill the tortilla—leave about 1 inch (2.5 cm) of empty border on all sides. Overfilling makes rolling difficult and can cause tearing.
- For a vegetarian version, replace the steak with 1 cup (150 g) of roasted sweet potatoes or extra beans. The burrito will be just as hearty.
- If you prefer chicken, use boneless, skinless chicken breast or thighs; cook to a safe minimum internal temperature of 165°F (74°C).
- Warm tortillas are essential—cold tortillas crack when folded. Keep them covered between assembling each burrito.
Serving Suggestions
Serve the burrito whole or sliced in half diagonally, with extra salsa, sour cream, and a wedge of lime on the side. A simple side of tortilla chips with guacamole or a light green salad balances the richness.
Variations
- Breakfast Burrito: Swap the steak for scrambled eggs (cooked to 160°F / 71°C) and add crispy hash browns.
- Spicy Chipotle: Add 1–2 tablespoons of chopped chipotle peppers in adobo sauce to the beans for a smoky heat.
- California Style: Add French fries or tater tots inside the burrito for extra crunch.
- Burrito Bowl: Skip the tortilla and serve all the fillings over a bed of lettuce for a low-carb option.
Storage and Reheating
Store leftover burritos tightly wrapped in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, unwrap and place on a baking sheet in a 350°F (175°C) oven for 10–12 minutes, or microwave on high for 2 minutes, then crisp in a dry skillet for 1–2 minutes per side. For longer storage, wrap in foil and freeze for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye work well. Just adjust cooking time and always check temperature.
What if I don’t have a grill? Use a cast-iron skillet or a broiler. The key is high heat to get a good sear.
Can I make the components ahead of time? Absolutely. Cook the rice, beans, and steak up to 2 days ahead. Store separately in the fridge and assemble when ready.
How do I keep the burrito from getting soggy? Let the rice and beans cool slightly before assembling, and avoid adding too much salsa or sour cream. Toasting the burrito also helps seal the tortilla.
Is it okay to freeze the assembled burritos? Yes, but skip the sour cream and avocado if freezing. Wrap tightly in foil and freeze. Reheat in the oven at 375°F (190°C) for 20–25 minutes.
Can I use whole wheat or low-carb tortillas? Yes, but they may be less pliable. Warm them thoroughly and handle gently.
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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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