Barbacoa Burrito

A completed burrito cut open to show all the fillings and wrapped in foil.

5 from 1 vote

These loaded burritos are full of rich, savory, beef barbacoa, rice, beans, and all the toppings! Quick to make and a family favorite- this recipe may just go on repeat on your dinner menu!

Prep Time10

Cook Time5

Total Time15

Servings: people

Calories: 679kcal

Ingredients

For the rice

1 cup jasmine rice
1/4 cup chopped cilantro
1 lime

For the burrito

16 ounces beef barbacoa
4 large flour tortillas (burrito sized)
1 cup black beans 1 can, drained and rinsed
1/4 cup sour cream
1/4 cup guacamole
1/2 cup pico de gallo
1 cup shredded cheese
1 cup shredded romaine lettuce

Instructions

Prepare rice per package directions. Once done, mix in juice from one lime and chopped cilantro. Set aside.
While the rice is cooking, heat a skillet over medium heat. Add the beef barbacoa and cook for 3-5 minutes without stirring, then toss and cook 2-3 more minutes until barbacoa is heated through.
Wet a towel (or paper towel) to damp and wrap the tortillas. Microwave for 30-60 seconds or until they are soft and pliable. OR heat each one in a hot skillet for 30 seconds per side.
Lay each tortilla flat and layer on 1/4 of each ingredient on the tortilla- rice, beans, carnitas, sour cream, guacamole, pico de gallo, cheese, and romaine lettuce.
Once the toppings are in, fold over the two end edges and then roll the tortilla tightly and lay seam side down.
Cut in half or wrap in foil and serve.

Nutrition