Ever stood in the tortilla aisle wondering which size to grab for a true burrito? Mission’s burrito-size tortillas are 10 inches (25 cm) across, and they’re the sweet spot for a hearty, restaurant-style burrito that actually wraps without tearing. This guide shows you how to use them properly, with a filling formula that fits the size, plus folding and reheating techniques so every bite stays intact.
Ingredients
- 4 Mission burrito-size flour tortillas (10-inch / 25 cm)
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) olive oil
- 1 small onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 cup (240 g) cooked rice (white or brown)
- 1 cup (240 g) canned black beans, drained and rinsed
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) salsa or pico de gallo
- 1/4 cup (10 g) chopped fresh cilantro (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- Warm the tortillas: Preheat a dry skillet or griddle over medium heat. One at a time, warm each burrito-size tortilla for about 15–20 seconds per side, until soft and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm. (Alternatively, wrap in foil and heat in a 350°F / 175°C oven for 10 minutes.)
- Cook the beef: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until soft, about 3–4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Season: Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute more. Remove from heat and set aside.
- Assemble the burritos: Lay one warm tortilla flat on a clean surface. In the center, layer about 1/4 cup (60 g) rice, 1/4 cup (60 g) beans, 1/4 of the beef mixture, 1/4 cup (30 g) cheese, 1 tbsp (15 g) sour cream, and 1 tbsp (15 g) salsa. Sprinkle with cilantro if using.
- Fold the burrito: Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll upward, keeping the sides tucked in, until the burrito is sealed. Repeat with the remaining tortillas and filling.
- Optional crisp: If you like a crispy exterior, place the folded burritos seam-side down in a dry skillet over medium heat and cook for 2–3 minutes per side, until golden and sealed. This also helps hold the shape.
- Serve: Cut each burrito in half diagonally if desired, and serve with lime wedges and extra salsa.
Tips
- Don’t overfill: A 10-inch tortilla holds about 1 to 1.5 cups (240–360 ml) of filling total. If you pile on more, the tortilla will tear or won’t close. Keep each component modest.
- Warm tortillas are non-negotiable: Cold tortillas crack when folded. Always warm them until they’re soft and slightly translucent – this makes them pliable and less likely to tear.
- Drain wet ingredients: Salsa, sour cream, and beans can make the tortilla soggy. Pat beans dry, and keep salsa and sour cream modest. If you prefer a saucier burrito, serve extra on the side.
- Use the right tortilla: Mission makes “burrito� size (10-inch) and “grande� (12-inch). If you only have 8-inch, halve the filling and make smaller burritos – don’t try to stuff a 10-inch amount into an 8-inch tortilla.
Serving Suggestions
Serve these burritos with a side of Mexican rice, refried beans, or a simple green salad. They’re also great with tortilla chips and guacamole. For a lighter meal, serve with a squeeze of lime and a handful of fresh cilantro. These are hearty enough to be a full dinner on their own.
Variations
- Chicken burrito: Swap the ground beef for 1 lb (450 g) cooked, shredded chicken breast. Season with the same spices. Cook time for chicken is the same, but ensure it reaches 165°F (74°C) if reheating.
- Vegetarian: Omit the meat and add 1 cup (240 g) of roasted sweet potatoes or extra beans. Season with the same spices. Add a squeeze of lime for brightness.
- Breakfast burrito: Use scrambled eggs, breakfast sausage, and hash browns instead of beef and rice. If using eggs, cook until the eggs are firm and reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Spicy: Add 1–2 minced jalapeños or a dash of hot sauce to the beef mixture. Or use pepper jack cheese instead of cheddar.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3–4 days. Wrap each tightly in plastic wrap or foil. To reheat, unwrap and place on a microwave-safe plate; microwave on high for 1–2 minutes, or until heated through (165°F / 74°C for leftovers). For a crispier result, reheat in a skillet over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 10–12 minutes. If freezing, wrap individually in foil and place in a freezer bag; they keep for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What size is a Mission burrito tortilla? Mission’s burrito-size tortillas are 10 inches (25 cm) in diameter. They also make a larger “Grande� size at 12 inches (30 cm), which is more for giant restaurant-style burritos.
Can I use a smaller tortilla? Yes, but you’ll need to reduce the filling. An 8-inch tortilla can hold about 1/2 to 3/4 cup (120–180 ml) of filling. If you overstuff, it will tear.
Why do my tortillas crack when I fold them? Usually because they’re too cold or too dry. Warm them properly before assembling, and don’t overfill. If they still crack, try steaming them briefly in a damp paper towel in the microwave for 20 seconds.
Can I make these ahead of time? Yes, you can assemble them a day ahead and refrigerate. They’re great for meal prep. Just reheat thoroughly before serving.
What’s the best way to reheat a frozen burrito? For a frozen burrito, thaw overnight in the fridge, then reheat in the microwave for 2–3 minutes or in a 350°F (175°C) oven for 15–20 minutes. Always ensure the center reaches 165°F (74°C).
Can I use corn tortillas? Corn tortillas are typically smaller and more brittle; they don’t work well for burritos. Use flour tortillas for the best results.
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