The Mission burrito is the iconic San Francisco creation: a massive flour tortilla wrapped around rice, beans, meat, cheese, sour cream, and salsa, grilled until crisp on the outside. This recipe shows you how to assemble a true Mission-style burrito at home, with the right proportions and wrapping technique so every bite has a balance of fillings. It’s a hearty, customizable meal that feeds a crowd or makes excellent leftovers.
Ingredients
- 4 large (12-inch / 30 cm) flour tortillas (burrito-size)
- 1 lb (450 g) flank steak, skirt steak, or chicken breast, sliced thin
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 cup (185 g) long-grain white rice, cooked (about 3 cups cooked)
- 1 cup (240 ml) water or chicken broth
- 1 cup (240 g) canned black beans, drained and rinsed
- 1 cup (240 g) canned pinto beans, drained and rinsed
- 1 cup (240 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) salsa or pico de gallo
- 1/4 cup (60 g) chopped fresh cilantro (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- Cook the rice according to package instructions, using water or broth for flavor. Fluff with a fork and set aside.
- In a small bowl, mix the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the sliced meat.
- Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, stirring occasionally, until browned and cooked through. For steak or chicken, cook until the internal temperature reaches 165°F (74°C) for chicken, or 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Remove from heat and set aside.
- Warm the black beans and pinto beans in a small saucepan over medium heat, adding a splash of water to keep them moist. Season with a pinch of salt if desired.
- Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds. Keep them covered to stay pliable.
- To assemble: lay a warm tortilla on a flat surface. Spread about 1/4 cup of rice in a horizontal line slightly below the center of the tortilla, leaving a 2-inch border on the sides.
- Top the rice with 1/4 cup of black beans and 1/4 cup of pinto beans.
- Add 1/4 of the cooked meat, then sprinkle with 1/4 cup of cheese.
- Add 2 tablespoons of sour cream and 2 tablespoons of salsa on top of the cheese.
- Fold the left and right sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping the sides tucked in, until it is sealed.
- Place the burrito seam-side down on a hot, dry skillet or griddle over medium heat. Cook for 2-3 minutes per side, until golden brown and crisp. Repeat with the remaining tortillas and filling.
- Serve immediately with lime wedges and extra salsa on the side.
Tips
- Use large tortillas: 12-inch (30 cm) is essential for holding all the fillings. If you can only find 10-inch, reduce the filling amounts slightly to avoid over-stuffing.
- Don’t overfill: It’s tempting to add more, but overfilling makes wrapping impossible and leads to torn tortillas. Stick to the amounts listed.
- Warm tortillas are key: Cold tortillas crack and tear. Warm them properly before assembling.
- Let the meat rest: If using whole cuts like steak, let it rest for 3 minutes after cooking to keep juices inside, then slice thinly against the grain.
- Customize heat: Adjust the salsa or add sliced jalapeños for extra spice.
Serving Suggestions
Serve the burrito whole with a side of tortilla chips and guacamole, or cut in half to show the layers. A simple side salad with lime vinaigrette balances the richness. For a classic Mission-style experience, pair with a cold Mexican Coke or a horchata.
Variations
- Vegetarian: Omit the meat and add grilled vegetables like bell peppers, zucchini, and onions, or use roasted sweet potato cubes.
- Breakfast Burrito: Replace the meat with scrambled eggs and add crispy hash browns. Cook eggs to 160°F (71°C) for safety.
- Protein Swap: Use carnitas (slow-cooked pork), grilled shrimp, or tofu for a different flavor. If using shrimp, cook to 145°F (63°C).
- Sauce Swap: Try a creamy chipotle sauce instead of sour cream, or add a drizzle of hot sauce.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each tightly in foil or plastic wrap. To reheat, remove any plastic wrap, wrap in foil, and bake in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave on high for 2-3 minutes, but the tortilla will be softer. For best texture, reheat in a skillet over medium heat, turning occasionally, for 5-7 minutes. Freeze unbaked burritos wrapped in foil for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the difference between a Mission burrito and a regular burrito?
The Mission burrito is larger, typically wrapped in foil, and includes rice and beans inside. It’s also grilled on the outside to create a crisp, golden surface.
Can I use corn tortillas?
Corn tortillas are usually too small and fragile for this style. If you must, use 2 small corn tortillas stacked, but expect a different texture and more difficulty wrapping.
Why is my burrito falling apart?
Usually it’s because the tortilla is too small, overfilled, or not warm enough. Make sure your tortillas are pliable and you’re not adding too much filling.
Can I make this ahead of time?
Yes, you can assemble the burritos and refrigerate them before grilling. Grill them just before serving for the best texture.
What if I don’t have a griddle?
A large nonstick skillet works perfectly. Just make sure it’s hot enough to create a golden crust.
Is it safe to eat leftover burritos cold?
Yes, if they’ve been refrigerated within 2 hours and consumed within 3-4 days, they are safe to eat cold, though reheating is recommended for flavor.
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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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