The burrito has a fuzzy provenance.
It certainly has Mexican roots, but the bulging carbo-bomb that we know today is a California innovation with San Diego, Los Angeles and San Francisco claiming credit. A cafe in Santa Fe, N.M., claims to be the originator of the breakfast burrito. Arizona, New Mexico and Texas foster burrito-mania, too.
And Taco Bell, well, burritos are its game.
There are wet and dry burritos; grilled and baked versions. The filling can be meat-loaded or vegan. And please call them chimichangas when they are deep-fried.
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The beauty of the burrito, though, is that it can hold just about anything you can fold a flour tortilla around. Flour, over corn, because it’s more pliable. Corn tortillas tend to crack, even when they are warm, and are best for soft tacos that just need one fold or hard tacos with fried shells.
Anything you’ve got in the fridge can find its way into a burrito. Leftover flank steak? Pair it with blue cheese and you’re done. A can of black beans and brown rice in the pantry? Add some sauteed onions, ground cumin and chopped tomato and dinner is ready. Roasted veggies? Check. Fusion treatment with Greek or Asian staples? Why not?
And the flour tortillas? Use whole wheat or plain, or even a veggie-fueled version. (Though that seems more in the wrap category. The distinction there is that a wrap is cold; a burrito, hot.)
To get the most flavor and nutrition out of a burrito, avoid using a lopsided ratio of filler, such as rice. Key in on quality veggies, sauces and proteins. Cilantro, lime, Sriracha sauce and even honey add lots of oomph without risking a burrito explosion down the front of your shirt.
The following 25 simple ideas for burrito fillings are a road map to get you started.
1. Bean and Beef: A classic burrito filling of cooked ground beef with taco seasonings, refried beans, shredded cheese, chopped tomatoes and onions and a healthy dose of salsa.
2. Sausage, Egg and Cheese: Scrambled eggs, browned bulk sausage and shredded cheddar cheese make a fine breakfast bundle.
3. Chicken Verde: Brown six boneless, skinless chicken thighs in olive oil in a heavy pot with a lid, and then pour in a bottle of green salsa. Let the mixture simmer for about 45 minutes. Shred chicken and top with shredded Jack cheese and sour cream before folding tortilla.
4. Spicy Rock Shrimp With Avocado Crema: Make a marinade of 1 tablespoon honey, 3 tablespoons olive oil, a few splashes of Sriracha (or another hot sauce) and ½ teaspoon of cinnamon. Add 1 pound of peeled rock shrimp (or another variety) and let sit for one to two hours. Saute in large skillet. Serve in burrito with brown rice and a sauce made of equal parts guacamole and sour cream.
5. Pulled Pork: Heat your leftover pulled pork and add black beans, rice and queso fresco for your burrito. Fresh cilantro leaves bring the punch.
6. Mediterranean Chicken and Orzo: Cooked chicken is layered with orzo cooked in chicken broth, plus chopped olives, feta cheese, diced tomatoes, sliced scallions, lemon zest and a slathering of tzatziki sauce. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber.
7. Saucy Bean Burrito: Seasoned and sauced ranch beans are the foundation for this vegetarian burrito. Add chopped onions, shredded cheddar cheese and some sliced jalapeños for heat.
8. Rotisserie Chicken Mole: Shred the meat from a rotisserie chicken and heat it with a jar or two of prepared mole sauce. Let it simmer on low for about 30 minutes. Layer the meat with refried beans, chopped onion and shredded Jack cheese.
9. Roasted Veggie: Cut zucchini, onions, green and/or red peppers and mushrooms in similar sizes, toss with olive oil and season with salt and pepper. Roast in a 400-degree oven for about 15 minutes. While veggies are roasting, make rice. Roll roasted veggies with rice and feta cheese in tortilla. Fresh mint or basil leaves would be a tasty addition.
10. Steak and Blue: Leftover and heated grilled flank or skirt steak is paired with blue cheese crumbles mixed with a bit of sour cream for this burrito. Add sturdy leaves of ice-cold Romaine for crunch and texture, plus a couple of grinds of black pepper.
11. Cal-Mex Veggie: Another breakfast idea that could work any meal of the day. Add olive oil to a hot, large skillet. Saute chopped onions with diced green and red peppers, corn and sliced jalapeños. (Remove seeds and ribs for less heat.) Add chopped garlic in the last minute of cooking. In another pan, scramble eggs seasoned with salt and pepper. Assemble the burrito with the veggies and eggs, plus fresh cilantro leaves and crumbled queso fresco cheese.
12. Cheesy Baked Crab: Thoroughly mix 8 ounces of softened cream cheese with 8 ounces of shredded Jack cheese and ½ teaspoon of paprika. Gently fold in 8 ounces of crabmeat. Roll into tortillas and bake at 350 degrees for 20 minutes. Serve with sour cream mixed with lime juice and a sprinkling of sliced scallions.
13. Avocado and Black Bean: Drain and rinse two cans of black beans. Saute some chopped onion in a medium skillet until soft; add minced garlic in the last minute of cooking. Add the beans, plus ¼ cup water and 2 teaspoons ground cumin. Let simmer for about 20 minutes. Layer in tortillas with slices of ripe avocado and sour cream.
14. Grilled Chicken Caesar: Make a Caesar salad, then roll it in a tortilla with hot grilled chicken.
15. Roasted Sweet Potato and Sausage: Roast bite-sized pieces of sweet potato in a 350-degree oven until cooked, about 20 minutes. In a large skillet, brown bulk sausage, breaking into small crumbles as it cooks. Remove sausage but leave rendered fat, in which you’ll saute chopped onion. Return sausage to pan along with cooked sweet potato. Heat through and roll in tortilla.
16. Greek-Style: Heat Greek salad dressing in a skillet and saute bite-sized pieces of boneless chicken. Spread tortillas with hummus (roasted red pepper would be good) and layer with chicken, rice cooked with lemon zest, crumbled feta, spinach. Need more? Garnish with Greek yogurt and chopped tomatoes. Serve with knife and fork.
17. Black Bean and Butternut Squash: Peel and cube butternut squash and toss with vegetable oil and fresh thyme sprigs. (Discard sprigs afterward.) While squash is roasting, saute onions, red peppers and garlic in oil in large skillet. Stir in drained, rinsed black beans. Add cooked brown rice. Roll in tortillas with ricotta cheese.
18. Chicken Fajita with Feta Cream: Make chicken fajita strips or prepare frozen. Roll in tortillas with crumbled feta, sour cream, canned diced jalapeño peppers and a generous squeeze of lime juice.
19. Pan-Fried Bean Burritos: Make a basic refried bean and cheese burrito, roll and fold tightly and pan fry in a bit of oil until all sides are browned and crunchy. Serve with sour cream and salsa. (Not exactly a chimichanga since it’s not deep-fried.)
20. Asian Tofu Burritos: Saute a 2-cup mixture of diced peppers in vegetable oil until soft. Add 2 large, chopped garlic cloves, 2 teaspoons five-spice powder and one 14-ounce package of drained, cubed soft tofu. Cook for a few minutes. Roll in tortillas with chopped fresh cilantro and pickled ginger (optional) and drizzle with soy sauce and sesame oil.
21. Chorizo, Potato and Egg: Breakfast for dinner again? Why not? And if you have leftover baked potatoes, so much the better. Brown spicy chorizo sausage (the fresh, not the dried), crumbling it as it cooks. Drain and add sliced scallions and cubes of cooked potato. In separate pan, scramble eggs. Layer both in tortillas.
22. Fish Stick: Prepare your favorite frozen fish sticks and layer on tortilla with shredded cabbage, rice, black beans, salsa and avocado slices.
23. Smoked Salmon: This is another breakfast burrito that’s good for dinner, too. Scramble eggs, and when they are almost set, add diced tomato, seeded, chopped chives and smoked salmon cut in bite-sized pieces. Heat through. Meanwhile, spread some cream cheese on a warmed tortilla. Spoon in egg mixture.
24. Skewered and Squeezed: Marinate pork chunks in mojo mix and thread on skewers with tomatoes, onion hunks and pepper pieces. Grill and then roll into tortillas (without skewers!) with queso fresco and a squeeze of lime juice.
25. Thai Green Chicken Curry: Make sauce according to directions on jarred green curry paste, which usually calls for coconut milk. Add cooked, shredded chicken and heat through. Roll in tortillas with fresh cilantro and scallions. Rice if you like.
To make burritos, use warmed flour tortillas. If they aren’t warm, they are more likely to crack in rolling or break apart once filled.
Here are three ways to warm them, from the food blog thekitchn.com:
1. In the microwave: Put five or fewer tortillas on a microwaveable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five until all your tortillas are warm.
2. In the oven: Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a preheated 350-degree oven for 15 to 20 minutes, until heated through. You can do multiple packets of five tortillas all at the same time.
3. On the stove: Place the tortillas in a dry skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stovetop methods work best when the tortillas are fresh. Watch carefully, because this method will make them crispy quickly and they won’t be pliable enough for burritos.
If tortillas are a few days old, brush them with a little water before cooking them (using any of the methods). And keep tortillas warm by covering them with a slightly dampened, clean dish towel.