Illustrations by Kaitlin Kostus
Knowing how to make a burrito is one of those life skills that everyone should know. Like balancing a checkbook! Or making a bed! It took me a while to nail the technique–filling it was easy, but when it came to folding everything up, I always ended up with a flat, sad burrito that would unfold itself as soon as I picked it up. This was no bueno. But just like anything else, all you need is a little practice, and you too can make epic burritos at home.
Secret #1: Heat your tortillas! You’ll start with a large tortilla–the largest size you can find–and heat it in a skillet until it’s warm. A warm tortilla is a pliable tortilla, which means it won’t tear when you fold or roll it.
Now decide what you’re going to put in your burrito. Most use rice, but you can use any grain (or even cauliflower rice!) you like. I usually make mine with brown rice, sautéed veggies, black beans, salsa, and cheese.
This is the hard part! Fold the sides over onto the middle of the burrito. Then fold the bottom side up and roll up towards the other end of the burrito until your burrito is completely rolled up. Roll as tightly as you can–if you don’t roll tightly, you’ll end up with a flat burrito with loose filling instead of a round, compact burrito. But here’s secret #2: if your burrito is a hot mess, unroll it, scoop the filling back to the center, and try rolling it again. As long as the tortilla is still warm, feel free to take a do-over.
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