Big Ass Burritos

Burritos! Not breakfast burritos; I’m anti-breakfast burritos. But big ass, beany, cheesy, meaty burritos? Now we’re talking.

I’m sure it’s obvious that you could fill these babies with anything your heart desires and your fridge contains. In my case, that was some black beans that became refried beans, some frozen chicken breast that became shredded chicken, some pepperjack cheese, some sauteed vegetables, and one lonely tomato chopped with a sprig of cilantro.

If you want to make a bunch of burritos for lunches throughout the week, you can! And it’s easy.

  1. Set up an assembly line with all your fillings (meat, cheese, beans, cooked vegetables) and roll up a bunch of burritos.
  2. Freeze them.
  3. Microwave (or I guess you could bake but that would take a while) for about 2 minutes, covered in a damp towel or napkin, until hot throughout.
  4. Add any fresh vegetables like tomatoes or lettuce now, and hot sauce. Voila! A quick and easy lunch! And pretty healthy, too!

In the video I used a poached, shredded and seasoned chicken breast like in this chicken enchiladas recipe. You could use carnitas or picadillo, too. Here’s how to make refried beans, too. Oh and Mexican rice. And some pico de gallo. You could even use some hummus for a fusion burrito. A furrito. Sorry ’bout dat.

Burritos Video

Big Ass Burritos Recipe – Printable!


Big Ass Burritos

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  • Yield: 2 1x


  • 2 large (10″) flour tortillas
  • 1/2 cup refried beans
  • 1/2 cup cooked, shredded chicken
  • 1/2 cup sauteed mixed vegetables (zucchini, onion, poblano was my choice)
  • 1/2 cup grated cheese
  • 1/4 cup chopped tomatoes or pico de gallo


  1. Spread half the beans out on the center of each tortilla, making a squarish shape and leaving about two inches all around.
  2. Put the meat, sauteed vegetables, and cheese in the center of the beans, lengthwise.
  3. (Add the tomatoes and cilantro now only if you aren’t freezing these for later.)
  4. Fold up the bottom of the tortilla to cover the filling, fold in the sides, then roll over to close it up.
  5. Heat in a very lightly oiled skillet over medium-high heat for a couple of minutes on each side to melt the cheese and toast the tortilla. If you are making a bunch of burritos at once, you can lay them on a baking sheet, seam side down, and bake at 350ºF for about 10 minutes.

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  1. Mother Effingby on September 21, 2012 at 9:10 am

    This is one of our favorite dinners. Pulled pork or chicken, smothered in peppery spices and poached. With queso blanco and coconut mango rice stuffed in there with the meat and beans and veggies.
    Coconut mango rice is easy: 1 heaping cup of jasmine rice, rinsed and dried,
    1 tablespoon of coconut oil. Saute half a diced onion and half a diced green pepper chopped onions in the coconut oil til soft, add rice and stir that around till it is coated. Add a container of fresh mango salsa (most stores sell these in pint sized containers in the produce section with the fresh pico de gallo) a can of rinsed black beans, a can of coconut milk (be sure to shake it well before you pour it in) and maybe half a can of chicken stock. Salt, pepper and sometimes I add this spice I can’t pronounce because it was given to me by my filipino friends, but I guessed it is a combination of curry powder, garam masala and pumpkin seeds. If you can’t find this magical seasoning you can always just do without.
    Anyway, this in a burrito is very yummy….and I always toast my burritos like that, too!

    • Hilah on September 21, 2012 at 10:49 am

      I want coconut mango rice so bad now! That sounds delicious, I could even imagine something like that as a cold salad if you cooked the coconut rice and cooled it before adding the mango. Or pack it into a cup while it’s warm and dump it out to make a colorful rice mountain. Then pour curried shrimp all over it. Okay, I think it’s time for me to eat lunch. 😉

  2. Mother Effingby on September 21, 2012 at 12:01 pm

    It was one of those accidon’ts that became an accidoo! We eat rice 8 ways from Sunday here and I didn’t have regular oil. So I just used coconut oil, and what a flavor improvement. I added the coconut milk in the third iteration. But yeah, curried shrimp over this rice would be absolute perfection. I might add golden raisins to it and almonds or pistachios and make it a nice Middle Eastern thing.

    Oh yes, and another thing good: I used your recipe for making tortillas, and I guess the AP flour I used is somewhat more glutenous than the higher priced flour, so what I got was more like naan bread. I might fold in some caramalized onions and make them like pupusas.

  3. Hombre de Queso on January 10, 2013 at 4:30 pm

    I said “Ito”!

  4. Jason Harvey on July 18, 2019 at 5:37 pm

    Don’t apologise for the hummus. Lean into it after all it was the Lebanese who introduced what ultimately ended up as al pastor tacos to Mexico in the first place. I would go with hummus, natural yoghurt with siracha mint, sliced cucumber and salt in it. (Chilli luban salad).
    Taboulhi (it’s a curly parsley salad people not a wheat salad hand chop the herb only. Big on the lemon (Maya only). Think chunky leb salsa.

    I do this with lamb on tortillas. Yum.

    We are in Rarotonga and I have a 6.6lb point to do for tomorrow. Going with searing over coconut wood coals and leaving adjacent for 1.5 hours then finish in the oven.

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