Mission burrito tortillas are large, soft flour tortillas designed specifically for making hearty, overstuffed burritos. They work well because their size and flexibility allow them to hold a generous filling without tearing, and their mild flavor complements both Mexican and fusion ingredients. This article breaks down the nutrition facts for a standard 12-inch Mission burrito tortilla and offers a simple, balanced burrito recipe to put those numbers in context.
Ingredients
- 4 Mission burrito-size flour tortillas (12-inch / 30 cm, about 85 g each)
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (165 g) cooked white rice (from 1/3 cup / 60 g dry rice)
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 ml) salsa
- 1/4 cup (60 g) sour cream (optional)
- 1/4 cup (10 g) fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- Cook the rice according to package directions (or use leftover rice). Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the black beans and cooked rice to the skillet. Stir to combine and heat through, about 2–3 minutes. Remove from heat.
- Warm the tortillas: place them one at a time in a dry skillet over medium heat for 15 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds. Keep them covered so they stay pliable.
- Assemble the burritos: lay a warm tortilla on a flat surface. Place about 1 cup of the beef-bean-rice mixture in the center, slightly below the middle. Top with 1/4 cup (30 g) cheese, 2 tbsp (30 ml) salsa, and 1 tbsp (15 g) sour cream if using.
- Fold in the sides of the tortilla, then fold the bottom edge over the filling, tuck it tightly, and roll upward to form a compact burrito. Repeat with remaining tortillas.
- Optional: heat a large skillet over medium-high heat and toast the burritos seam-side down for 2–3 minutes until golden and crisp. This also helps seal them.
- Serve immediately with lime wedges and extra salsa on the side.
Tips
- Substitutions: Use ground turkey or chicken instead of beef; cook to 165°F (74°C). For a vegetarian version, replace meat with an extra can of beans or 1 cup of sautéed vegetables.
- Keep tortillas pliable: Warm tortillas are essential. Cold tortillas crack when rolled. If they become stiff, reheat them briefly.
- Don’t overfill: It’s tempting to pile on filling, but that makes rolling difficult and the burrito may burst. Stick to about 1 cup of filling per tortilla.
- Drain the beans: Rinsing canned beans removes excess sodium and helps prevent the burrito from becoming watery.
Serving Suggestions
Serve these burritos with a side of Mexican rice, a simple green salad, or tortilla chips with guacamole. For a lighter meal, pair with grilled vegetables or a fresh corn salsa. They also work well as a make-ahead lunch – just wrap in foil and reheat.
Variations
- Breakfast burrito: Replace beef with scrambled eggs and add hash browns. Cook eggs to 160°F (71°C) or until firm.
- Chicken burrito: Use shredded rotisserie chicken or grilled chicken breast; reheat to 165°F (74°C).
- Spicy version: Add sliced jalapeños, hot sauce, or a pinch of cayenne to the beef mixture.
- Whole wheat: Use Mission whole wheat burrito tortillas for a higher fiber option (nutrition will vary).
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each tightly in plastic wrap or aluminum foil. To reheat, unwrap and microwave on high for 1–2 minutes, or place in a 350°F (175°C) oven for 10–15 minutes until heated through. For longer storage, freeze burritos for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F (74°C) if using meat.
Frequently Asked Questions
How many calories are in a Mission burrito tortilla? A standard 12-inch Mission flour tortilla contains about 300 calories, 8 g fat, 50 g carbohydrates, and 8 g protein. Exact values may vary slightly by flavor (e.g., whole wheat, low-carb). Check the package for specific numbers.
Are Mission burrito tortillas gluten-free? No, regular Mission flour tortillas are made from wheat and contain gluten. Mission offers gluten-free tortillas made with corn or alternative flours, but those are typically smaller and not burrito-size.
Can I use these tortillas for quesadillas? Yes, they work well for quesadillas, though they are larger than typical quesadilla tortillas. You can cut them to size or simply fold them over.
How do I prevent my burrito from getting soggy? Avoid adding too much wet filling like salsa or sour cream. You can also warm the tortilla and spread a thin layer of refried beans on it as a barrier before adding the filling.
What is the difference between a burrito tortilla and a regular taco tortilla? Burrito tortillas are much larger (10–12 inches) and softer, designed to wrap around a full meal. Taco tortillas are smaller (6–8 inches) and often firmer, used for handheld tacos.
Can I make my own burrito tortillas? Yes, you can make homemade flour tortillas using flour, water, oil, and salt. They will have a slightly different texture and may be less uniform, but they are delicious.
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