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My favorite Carne Asada Burrito recipe is simply a warmed tortilla slathered with creamy refried beans and topped with succulent slices of carne asada, jack cheese, buttery avocado, spicy pico de gallo, and rich sour cream (or Mexican crema). Carne Asada Burritos make a seriously satisfying meal and are a hearty and delicious way to feed a hungry group!
There are a couple of things I love about Carne Asada Burritos and Carne Asada Tacos, beyond the fact that I love to eat them! One, they stretch the steak, which tends to be the expensive part of the meal, without compromising flavor. Two, they’re such a versatile crowd pleaser – serve tortillas and toppings family style and let everyone assemble their own exactly the way they like it. A fun and festive meal with the bonus of being less work for the hosts!
Carne Asada Burrito FAQs
In Mexico, it’s not uncommon to find burritos made with just refried beans and meat wrapped in a flour tortilla. But here in the US, they vary widely and are often loaded with ingredients like: Spanish or regular rice, lettuce, salsa, cheese, guacamole, sour cream, grilled onions, etc. Some even include French fries, like the ‘mythical’ California Burrito.
I have to admit that rice (or Spanish rice) is the one ingredient that I avoid when ordering a burrito. To me it just seems like filler and distracts from the burrito’s superstar ingredients, i.e., everything else! I may be in the minority on this since it’s such a common component, so feel free to add it here. And if you’re serving these to a group, it doesn’t hurt to have rice available as a topping (I typically do).
To wrap a burrito: layer the bottom center of a large flour tortilla with your desired ingredients, leaving a generous border on all sides and taking care not to overstuff. Fold the edge of the tortilla nearest you over the filling, using your fingers to enclose the filling. Fold tortilla edges toward the center and continue rolling until you have a tightly wrapped cylinder.
You can assemble Carne Asada Burritos with steak fresh off of the grill (or Carne Asada made in the oven), but it’s also a great way to use up leftover steak if you’re lucky enough to have it (Carne Asada Nachos, Carne Asada Quesadillas and Carne Asada Fries are other great ways!). Quickly heat thin slices of leftover carne asada in a pan on the stovetop and proceed with the recipe.
How to Make a Carne Asada Burrito
Step 1: Warm large flour tortillas on the grill or in a dry pan on the stove top. To the bottom center of the tortilla spread on refried beans then top with slices of carne asada, avocado slices, shredded cheese, pico de gallo and sour cream.
Step 2: Wrap bottom side of tortilla over filling, fold in sides and continue rolling into a tight cylinder. Serve.
Carne Asada Burrito
Video
Ingredients
For the Carne Asada Burritos
- 1 recipe Carne Asada
- 6 large flour tortillas
Toppings
- 1 recipe Pico de Gallo
- 2 cans refried beans or 2 1/2 cups homemade refried beans, warmed
- 6 ounces shredded jack cheese 6 ounces or more
- 2 medium avocados peeled, seeded and thinly sliced
- sour cream to taste
- hot sauce such as Tobasco or Cholula, optional
Instructions
- Prepare Carne Asada according to this recipe.
- In a dry pan on the stove top or on a hot grill, warm tortillas about 30 seconds per side. Transfer to platter and cover with foil to keep warm.
- To assemble a burrito, spread warm refried beans on the bottom center of a tortilla. Top with 1/6 of the Carne Asada, cheese, avocado slices, Pico de Gallo, sour cream and hot sauce (optional). Fold bottom side of tortilla over toppings and gently pull back to shape filling. Fold up both sides of tortilla toward the center and tightly roll into a cylinder. Repeat with remaining tortillas.
- Alternatively, serve warmed tortillas with thinly sliced Carne Asada and individual toppings family-style letting everyone assemble their own burritos.
Notes
- When serving these to a group, you may want to have plain or Mexican Rice (made in a rice cooker) or Mexican Cauliflower Rice available as a topping.
- If you’re assembling burritos ahead of eating them, wrap in foil and transfer to 250˚F to keep warm; serve sour cream separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am trying this recipe tonight, so can’t wait to see how it turns out, but wanted to see if you could share exactly which shells you use for these burritos? Thanks
Hi KD. I typically use De Casa brand tortillas. They’re an Oregon based brand, so I’m not sure how wide their distribution is. My advice is to look for tortillas that are stored in a refrigerated section of your local grocery store as they tend to be made without preservatives and have a more ‘homemade’ texture.
I hope you’ll love the burritos!
Your ‘carne-asada-burrito-recipe’ looks very delicious and I love it. Thank you for sharing it.
Marissa, this looks heavenly! I can’t think of anything I’d rather eat for dinner!
As if your post for carne asada didn’t make my mouth water enough now you’ve really got me starving for this burrito! Can not wait to try!
Ha! Love it, Kevin. Thank you!
SO delicious looking! I love your each of your recipes leads into the next. 🙂 I want this for lunch. Today!
Wish I could share! Thank you, Valentina!
Have I shared with you the love my son has for burritos? He will be a happy clam when I treat him to this! WOW! Thank you!! Shared! xo
Thank you, my friend!
All I can say is ‘wow’!! This seriously looks like a flavour bomb, my friend! You don’t even know how badly I wish I could grab that from my screen right now. Thanks for the wrapping instructions…I’m so terrible at wrapping those 😉
You just need some practice, Dawn! Make a batch of these burritos and you’ll be a pro. 😉 Thanks for the sweet comment, my friend!
Oh man, this burrito looks amazing, Marissa! You had me at the carne asada post, but now you’ve turned that steak into something even more amazing. You make an excellent point about stretching the dollar by using carne asada steak in a burrito. Plus, burritos are delicious! Also, I’ve never heard of this California Burrito…but I’m intrigued! I don’t think I can find that one here on the East Coast, so I’ll just have to do the next best thing and make one myself! 🙂
Always better at home anyway, right!? Thanks, David!!
This is such a mouthwatering recipe till now, and it looks soo yummy & sound more delish…i will trying to making it…Thanks for sharing..!
Thank you, Macy!
wow what a burrito! My mouth is drooling terribly 🙂
Then my work is done. 😉 Thanks, Angie!
These look totally mouthwatering Marissa! My son Casey would be a huge fan!
Thank you, Mary Ann!
Just when I thought Carne Asada couldn’t get any better, you dazzle me with this burrito!! Seriously, this looks insanely delicious!!!!! I’ll be making extra Carne Asada this weekend, because I also need these burritos in my life! Pinned!
aww, thank you, Cheyanne!
I can literally eat this every day!
Me too! Thanks, Joanne!