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A burrito is a quick dinner or lunch, great for take-away meals and since you can modify the ingredients to what you happen to have in the kitchen, pretty darn helpful when your cupboard is almost bare.
I think your first burrito experience shapes your expectations of a tasty burrito. I had my first burrito in Texas, so it was served up without rice inside. This certainly is advantageous in London, as I can only find the smaller-sized flour tortillas (dinner-plate size). You can buy the Old El Paso or Discovery brand, or you can probably find some in your local corner shop (my Turkish corner shop sells Turkish tortillas). The slightly weird fact about tortillas here is that they are shelf-stable for months, and I am not going to think too hard about what is enabling that. So pick up a pack and keep it in your cupboard for dinner emergencies. (Once open use them in several days)
Frankly, I guess the only real requirement for a burrito is the tortilla. But my absolutely comfort food favorite is: beans, cheese and maybe some salsa. Wrap it up, then put it in a frying pan on med-low until it's brown on both sides and the cheese has melted (10 minutes tops).
The key to making an easy-to-eat burrito is to be careful on your filling of the burrito. It doesn't take that much before your burrito is full. You want your filling to be about the size of a Picnic chocolate bar. Fold up the ends of the tortilla over the filling, then wrap the right side over the filling, finally fold the left-side over. Place in the frying pan with the folded side down. It won't unfold once it's browned and toasty.
I think your first burrito experience shapes your expectations of a tasty burrito. I had my first burrito in Texas, so it was served up without rice inside. This certainly is advantageous in London, as I can only find the smaller-sized flour tortillas (dinner-plate size). You can buy the Old El Paso or Discovery brand, or you can probably find some in your local corner shop (my Turkish corner shop sells Turkish tortillas). The slightly weird fact about tortillas here is that they are shelf-stable for months, and I am not going to think too hard about what is enabling that. So pick up a pack and keep it in your cupboard for dinner emergencies. (Once open use them in several days)
Frankly, I guess the only real requirement for a burrito is the tortilla. But my absolutely comfort food favorite is: beans, cheese and maybe some salsa. Wrap it up, then put it in a frying pan on med-low until it's brown on both sides and the cheese has melted (10 minutes tops).
The key to making an easy-to-eat burrito is to be careful on your filling of the burrito. It doesn't take that much before your burrito is full. You want your filling to be about the size of a Picnic chocolate bar. Fold up the ends of the tortilla over the filling, then wrap the right side over the filling, finally fold the left-side over. Place in the frying pan with the folded side down. It won't unfold once it's browned and toasty.
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Try to mange the wetness of your burrito ingredients, so either drain your beans very well or use refried beans (one tin of beans makes 3-4 burritos). Cream cheese would be fine, but it gets rather runny when heated. A cheddar usually works well (see, in Tex-Mex we use cheddar). If you have a really runny salsa, use a fork to scoop it up, so that the juices can run out first. Or I guess, if you have runny ingredients, you could, possibly, use a bit of cooked rice (but just a bit) to soak up the juices.
A cheat for salsa that I often use is fresh or tinned tomatoes, sprinkled with some chili flakes or hot sauce. Sprinkle some fresh coriander on if you like it. Some ingredients that do not hold up well if you grill your burrito: sour cream, lettuce, guacamole.
Edited: Now with photos of my own stellar burrito creation.
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