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Making Chorizo Burritos started as a simple endeavor, just spicy sausage, beans, and cheese wrapped in a warm tortilla. But after one bite, I realized the bold chorizo needed something more to balance its richness. When I spooned on a layer of pineapple salsa, everything just clicked. The sweet-tangy bite was exactly what these burritos needed. Now I know exactly how to build them: creamy refried beans, chorizo with crispy edges, melty cheese, and a generous layer of bright, cool toppings.

A plate with a chorizo burrito topped with diced pineapple and peppers, served with sliced avocado and a lime wedge. Additional plates feature similar dishes and lime wedges are scattered around. A brown linen cloth and wooden cutting board add a rustic touch.

I love that these burritos bake in the oven instead of cooking one at a time in a skillet. The tortillas get just crispy enough, the cheese melts perfectly, and everyone gets to sit down to a hot burrito at the same time. A drizzle of cilantro lime crema adds a final cooling touch to balance all that beautiful chorizo spice.

Ingredients for Chorizo Burritos
For the Cilantro Lime Crema
For the Pineapple Salsa
Recipe Tip
Recipe Options
Storage and Reheating
More Delicious Chorizo Recipes
How to Make Chorizo Burritos
Chorizo Burritos Recipe

Ingredients for Chorizo Burritos

Ingredients laid out for chorizo burritos include: lime juice, lime zest, lime wedges, flour tortillas, garlic, cilantro, black pepper, kosher salt, refried beans, red bell pepper, white onion, jalapeño, sour cream, Mexican chorizo, jack cheese, avocado, and pineapple.

Mexican Chorizo: Look for raw chorizo, either bulk or buy links and remove the casing. The bright red color comes from dried chilies, and the meat should feel firm, not mushy.
Refried Beans: You can use canned for convenience or homemade for deeper flavor.
Flour Tortillas: Get the large 10-inch size – they’re perfect for rolling substantial burritos. Choose tortillas that feel pliable and fresh.
Monterey Jack Cheese: This mild cheese melts beautifully and lets the chorizo flavors shine. Shred your own for the best melting.
Avocado: Choose one that yields slightly when pressed but isn’t soft. If it’s not quite ripe when you buy it, let it sit at room temperature for a day or two.

For the Cilantro Lime Crema

Sour Cream: Regular or Mexican crema both work well for the sauce. If using crema, you might need a touch less lime juice since it’s slightly thinner.
Fresh Lime: You’ll need one for the crema and extra wedges for serving. Look for limes that feel heavy for their size.
Fresh Cilantro: You’ll use this in both the crema and pineapple salsa, so grab a bunch that looks bright green with perky leaves.
Garlic: One small fresh clove is all you need for the crema – it adds depth without overpowering.
Kosher Salt: I use Diamond Crystal kosher salt (if you’re using Morton, start with half as much since it’s denser).

For the Pineapple Salsa

Fresh Pineapple: Look for one that’s fragrant and golden-yellow with fresh, green leaves. It should yield slightly when pressed.
Red Bell Pepper: Choose a pepper that feels heavy for its size with smooth, firm skin.
White Onion: Its sharp flavor mellows nicely in the lime juice. Yellow onions can be too strong here.
Jalapeño: Start with half and adjust to taste – wear gloves when chopping.

A burrito topped with pineapple salsa and crema is on a white plate with slices of avocado. The plate is on a wooden board with a fork resting beside the burrito.

Recipe Tip

Crisp the Chorizo: Let the chorizo develop some crispy edges before draining off excess fat. This adds a deeper flavor and keeps the burritos from getting greasy.
Warm the Tortillas First: Heating them in a dry skillet makes them pliable and prevents cracking when rolling. Stack them as you go to keep them warm.
Roll Tightly: Fold in the sides first, then roll from the bottom up, pressing gently to keep everything compact. This helps them hold together while baking.
Don’t Overfill: Too much filling makes them hard to roll and more likely to burst open in the oven.

Recipe Options

Switch the Cheese: Monterey Jack melts beautifully, but cheddar or Oaxaca cheese are great alternatives.
Add Rice: A small scoop of seasoned rice can bulk up the burritos if you want a heartier version.
Try a Different Salsa: Pineapple Mango Salsa or a simple pico de gallo also pair well with the rich chorizo.
Bean Choices: Black refried beans make a delicious swap for traditional pinto. You can also use whole Slow Cooker Pinto Beans if you prefer more texture.
Make Them Crispier: If you like an extra-crispy tortilla, brush them lightly with oil before baking or finish them in a hot skillet after baking.

A burrito topped with crema and pineapple salsa on a plate. Sliced avocado wedges are on the side. A fork rests on the plate, which is on a wooden surface.

Storage and Reheating

Burritos:

To refrigerate: Wrap assembled, unbaked burritos in foil and store up to 2 days.
To freeze: Let cool completely, wrap in foil, and freeze up to 3 months.
To reheat refrigerated: Place on a parchment-lined baking sheet and bake at 350˚F for 20-25 minutes, or heat unwrapped in a dry skillet over medium heat for 5-8 minutes per side.
To reheat frozen: Place foil wrapped burritos on baking sheet and bake at 350˚F for 45-60 minutes until hot. To crisp the tortilla, unwrap and return to oven for 5-10 minutes more.

Accompaniments:

Pineapple Salsa: Store in an airtight container up to 4 days, stirring before serving.
Cilantro Lime Crema: Store in an airtight container up to 5 days. If it thickens, thin with a splash of lime juice or water.

Chorizo Burritos are one of my favorite ways to feed a crowd. The contrast of rich, spicy chorizo with bright pineapple salsa keeps everyone reaching for more, and baking them means everyone gets to sit down to dinner together. The fact that they can be made ahead and frozen is just a bonus—though I have to admit, they rarely make it to the freezer at our house.

More Delicious Chorizo Recipes

Chorizo Tacos

Chorizo Breakfast Burritos

Chorizo Chili

How to Make Chorizo Burritos

Start by making the pineapple salsa – combine the diced fruit and vegetables with lime juice and cilantro. Let it rest while you prepare the other components. Whisk together the cilantro lime crema ingredients in a small bowl and set aside.

A clear glass bowl filled with chopped ingredients: red bell pepper, white onion, pineapple, jalapeño, and cilantro. The ingredients are arranged in sections, creating a colorful, segmented pattern against a plain background.

A glass bowl filled with a colorful diced pineapple salsa mixture. with salt and pepper. A metal spoon rests inside the bowl on a light-colored surface.

Brown the chorizo in a large skillet, breaking it up and letting it develop crispy edges. Drain off any excess fat.

A white skillet filled with ground chorizo with a wooden spoon resting inside. The meat is cooking and slightly chunky, creating a textured appearance on a light-colored surface.

A white skillet filled with cooked, browned chorizo. A wooden spoon rests inside, stained with the beef's spices, on a light-colored surface.

Warm the tortillas one at a time in a dry skillet until soft and pliable, stacking them as you go. Spread each with beans, add chorizo and cheese, then fold and roll into tight cylinders. Arrange the burritos on a parchment-lined baking sheet and bake until the cheese melts and the filling is hot. Serve topped with pineapple salsa, crema, and sliced avocado.

A black plate with a flour tortilla, surrounded by bowls of cooked chorizo, refried beans, and shredded cheese on a light surface.

A tortilla on a black plate is spread with refried beans. Surrounding it are bowls containing browned chorizo, shredded cheese, and more refried beans. A wooden spoon rests in the meat bowl.

Chorizo Burritos

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