This copycat recipe recreates the hearty, fully-loaded Mission burrito you’d find at a Woodland Hills-style California burrito shop. It layers seasoned grilled steak, fluffy rice, pinto beans, melted cheese, and fresh pico de gallo inside a warm flour tortilla for a satisfying, portable meal. The key is building each component with bold flavor and wrapping it tightly so every bite has a bit of everything.

Ingredients

4 large (10-inch) flour tortillas
1 lb (450 g) flank steak or skirt steak
2 tablespoons (30 ml) olive oil, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (185 g) long-grain white rice
2 cups (475 ml) water
1 tablespoon (15 ml) fresh lime juice
2 tablespoons (8 g) chopped fresh cilantro
1 can (15 oz / 425 g) pinto beans, drained and rinsed
1/2 cup (120 ml) water for beans
1/2 teaspoon ground cumin for beans
1/2 teaspoon salt for beans
1 cup (120 g) shredded Monterey Jack or cheddar cheese
1/2 cup (120 ml) sour cream
1/2 cup (120 ml) salsa or pico de gallo
1 avocado, sliced (optional)
1/4 cup (60 ml) hot sauce (optional)

Instructions

Season the steak: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the steak. Let it sit at room temperature for 15 minutes while you prepare the other components.
Cook the rice: In a medium saucepan, combine rice and 2 cups (475 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and rice is tender. Remove from heat, fluff with a fork, and stir in lime juice and cilantro. Set aside.
Warm the beans: In a small saucepan, combine pinto beans, 1/2 cup (120 ml) water, cumin, and salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until heated through. Keep warm.
Cook the steak: Heat 1 tablespoon (15 ml) olive oil in a large skillet or grill pan over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. For medium-rare, the USDA FSIS safe minimum temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Remove from the pan and let rest for 5 minutes, then slice thinly against the grain.
Warm the tortillas: In a dry skillet over medium heat, warm each tortilla for 30 seconds per side until soft and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
Assemble the burritos: Lay a warm tortilla on a flat surface. Spread about 2 tablespoons of sour cream down the center. Top with a scoop of rice, a scoop of beans, a portion of sliced steak, a sprinkle of cheese, and a spoonful of salsa. Add avocado slices if using.
Fold and roll: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly, tucking in the filling as you go. Repeat with the remaining tortillas.
Optional crisp: If you like a crispy exterior, place the rolled burritos seam-side down in a hot, dry skillet and cook for 1-2 minutes per side until golden and sealed. Serve immediately.

Tips

Use a high-quality flour tortilla that is large enough to hold the filling without tearing. If your tortillas are small, reduce the filling amount per burrito.
Let the steak rest before slicing to keep the juices in the meat. Slicing against the grain makes it more tender.
Warm the tortillas before assembling – cold tortillas crack and are hard to roll.
If you prefer chicken, use boneless chicken breast and cook to 165°F (74°C) as per USDA FSIS guidelines.

Serving Suggestions

Serve these burritos with extra salsa, guacamole, or a side of tortilla chips and fresh pico de gallo. They’re also great with a simple Mexican street corn salad or a crisp green salad with lime dressing.

Variations

Vegetarian: Omit the steak and add extra beans, grilled vegetables (bell peppers, onions, zucchini), or roasted sweet potatoes.
Breakfast burrito: Scramble 4 eggs and add them with the beans, cheese, and a little cooked potato.
Spicy: Add sliced jalapeños or a drizzle of chipotle hot sauce before rolling.
Different protein: Use carnitas (slow-cooked pork) or grilled chicken instead of steak.

Storage and Reheating

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, unwrap and place on a microwave-safe plate; microwave for 2-3 minutes, or reheat in a skillet over medium heat for 5-7 minutes, turning occasionally, until heated through. For best texture, reheat in the oven at 350°F (175°C) for 10-15 minutes. If you’ve made the components separately, store them in airtight containers and assemble fresh when ready to eat.

Frequently Asked Questions

Can I use ground beef instead of steak? Yes, brown 1 lb (450 g) ground beef in a skillet, season with the same spices, and cook until no longer pink. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C).

What if I don’t have pinto beans? Black beans are a great substitute. They have a slightly earthier flavor but work perfectly in burritos.

How do I keep the burrito from falling apart? Don’t overfill, and roll tightly, tucking the sides in firmly. Warming the tortilla makes it more pliable and less likely to tear.

Can I make these ahead of time? Yes, assemble the burritos, wrap them in foil, and refrigerate for up to 24 hours. Reheat in the oven or microwave before serving.

What’s the best way to slice the steak? Wait until it has rested, then slice thinly against the grain (perpendicular to the muscle fibers) for maximum tenderness.

Can I use brown rice? Absolutely. Use 1 cup (185 g) brown rice and increase the water to 2 1/2 cups (590 ml) and the cooking time to 40-45 minutes.

More recipes to cook

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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Mission Burrito Menu Woodland Hills: Copycat Recipe