Burritos (I)
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Warm flour tortillas are filled with your choice of taco or burrito filling, topped with cheese and optional onions and jalapeños, then rolled and baked until heated through. Serve with lettuce, sour cream, and salsa.
Ingredients
- Four 10-inch flour tortillas
- 2 cups any of the Fillings for Tacos and Burritos
- 1 ½ cups shredded Monterey Jack, Oaxaca cheese, or queso fresco (6 ounces)
- (½ cup finely chopped onion)
- (¼ cup chopped seeded jalapeño peppers or drained canned sliced jalapeños)
- Shredded romaine or iceberg lettuce
- Sour cream
- 1 Pico de Gallo or Table Salsa (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Four 10-inch flour tortillas
- 2 cups any of the Fillings for Tacos and Burritos
- 1 ½ cups shredded Monterey Jack, Oaxaca cheese, or queso fresco (6 ounces)
- (½ cup finely chopped onion)
- (¼ cup chopped seeded jalapeño peppers or drained canned sliced jalapeños)
- Shredded romaine or iceberg lettuce
- Sour cream
- 1 Pico de Gallo or Table Salsa
Let's Cook
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Step 1.
Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes: Four 10-inch flour tortillas
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Step 2.
Have ready: 2 cups any of the Fillings for Tacos and Burritos; 1 ½ cups shredded Monterey Jack, Oaxaca cheese, or queso fresco (6 ounces); (½ cup finely chopped onion); (¼ cup chopped seeded jalapeño peppers or drained canned sliced jalapeños)
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Step 3.
Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you, place ½ cup filling just south of center on the tortilla. Sprinkle with about ⅓ cup cheese, and, if using, 2 tablespoons onions and 1 tablespoon jalapeños. Fold the sides of the tortilla in, then fold the edge closer to you over the filling and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Serve with: Shredded romaine or iceberg lettuce; Sour cream; Pico de Gallo or Table Salsa