This recipe recreates the hearty, overstuffed Mission-style burrito you’d find on the West Hills menu—a warm flour tortilla wrapped around seasoned rice, pinto beans, juicy meat, and a blanket of melted cheese. It works because each component is simple to make ahead, and the assembly method keeps everything snug and saucy, just like the restaurant version. You can customize the protein and toppings to match your favorite order.

Ingredients

4 large flour tortillas (10-inch / 25 cm)
1 lb (450 g) flank steak or chicken breast, thinly sliced
2 tbsp (30 ml) vegetable oil, divided
1 tsp (5 g) chili powder
1 tsp (5 g) ground cumin
1/2 tsp (2.5 g) garlic powder
1/2 tsp (2.5 g) salt
1 cup (200 g) long-grain white rice
2 cups (480 ml) water
1 tbsp (15 ml) tomato paste
1 tsp (5 g) onion powder
1 can (15 oz / 425 g) pinto beans, drained and rinsed
1/2 cup (120 ml) water or low-sodium chicken broth
1/2 tsp (2.5 g) salt
1 cup (120 g) shredded Monterey Jack or cheddar cheese
1/2 cup (120 ml) salsa or pico de gallo
1/4 cup (60 g) sour cream (optional)
1/4 cup (10 g) chopped fresh cilantro (optional)
1 lime, cut into wedges (for serving)

Instructions

Cook the rice: In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add the rice and stir for 2 minutes until lightly toasted. Stir in 2 cups (480 ml) water, tomato paste, onion powder, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Season and cook the meat: While the rice cooks, toss the sliced meat with chili powder, cumin, garlic powder, and 1/2 tsp salt. Heat the remaining 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add the meat in a single layer and cook for 3–4 minutes per side, until browned and cooked through. For chicken or flank steak, the safe minimum internal temperature is 165°F (74°C) for poultry or 145°F (63°C) for beef, followed by a 3-minute rest. Transfer to a plate and let rest.
Warm the beans: In the same skillet, add the drained pinto beans and 1/2 cup (120 ml) water or broth. Cook over medium heat for 5–7 minutes, mashing lightly with a fork, until creamy and heated through. Season with a pinch of salt if needed.
Warm the tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 30 seconds per side, until soft and pliable. Keep them covered with a clean kitchen towel.
Assemble the burritos: Place a warm tortilla on a flat surface. Layer in the center: about 1/2 cup (100 g) of rice, 1/4 cup (60 g) of beans, 1/4 of the meat, 2 tbsp (15 g) of cheese, 2 tbsp (30 ml) of salsa, and a dollop of sour cream if using. Fold in the sides, then fold the bottom over the filling and roll tightly, tucking as you go.
Toast the burritos (optional): Heat a clean skillet over medium heat. Place the burritos seam-side down and cook for 2–3 minutes per side, until golden and crisp. This helps seal the burrito and melts the cheese.
Serve: Cut each burrito in half diagonally and serve with lime wedges and extra cilantro.

Tips

Don’t overstuff: If you add too much filling, the tortilla will tear. Stick to about 1 to 1.5 cups (240–360 ml) of filling per burrito.
Use day-old rice: Freshly cooked rice is sticky; day-old rice is drier and easier to spread. If using fresh, let it cool slightly before assembling.
Warm tortillas are key: Cold tortillas crack when rolled. Always warm them until they’re soft and slightly puffy.
Make it vegetarian: Skip the meat and add extra beans, grilled peppers, or roasted sweet potato. The cooking time stays the same.

Serving Suggestions

Serve these burritos with a side of tortilla chips and guacamole, a simple green salad, or Mexican rice. For a lower-carb option, serve the filling in a bowl over lettuce with extra salsa.

Variations

Breakfast burrito: Add scrambled eggs and crispy hash browns instead of the meat and rice.
Spicy version: Add sliced jalapeños, hot sauce, or a spoonful of chipotle in adobo to the meat.
Bean swap: Use black beans or refried beans instead of pinto beans.
Cheese options: Try pepper jack for heat or a Mexican blend for a creamier melt.

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 baking sheet in a 350°F (175°C) oven for 10–15 minutes, or microwave on high for 2–3 minutes, flipping halfway. For a crisp exterior, reheat in a skillet over medium heat for 3–4 minutes per side. Burritos can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use a different protein? Yes, ground beef, carnitas, or tofu all work. Adjust cooking times accordingly—ground beef cooks to 160°F (71°C) and should be browned in about 5–7 minutes.

What is the best tortilla size? Use at least a 10-inch (25 cm) flour tortilla. Smaller ones will not hold all the filling.

Can I make the components ahead of time? Absolutely. Cook the rice, beans, and meat up to 2 days in advance. Store them 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. You can also pat the meat dry with paper towels.

Is it okay to use raw chicken? Yes, but ensure it reaches 165°F (74°C) as checked with a food thermometer. Do not rely on color alone.

Can I grill the burritos instead of pan-frying? Yes, a grill pan or outdoor grill works well. Preheat to medium-high and grill for 2–3 minutes per side, pressing lightly.

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 West Hills Menu: Recipe to Make at Home