Homemade burritos are fun, but somehow I almost never end up making them! I make a lot of food almost entirely from scratch. When I make lasagna? I'll make the noodles from semolina, make the sauce, and blend the cheese together. (Note to self, learn to make ricotta cheese...) When I do a fish fry? I'll bread and fry the fish, make the tartar sauce, and hand cut the fries (usually sweet potato fries). Even when I make enchiladas? I'll make the corn tortillas, soak the beans overnight, and make the rice.
So, why? Oh, why do I use so many store-bought tortillas for burritos??
It's no secret that this summer has been full of burritos. Even into the winter I am stuffing my Thanksgiving leftovers into burritos and topping with Vermont maple syrup hot sauce!
But I am really lacking in the homemade burrito department.
Partly because burrito shells aren't as easy to make as enchilada-sized corn tortillas. Partly because it's a lot of work to simply turn out burrito shells on my lunch break in between shifts at work. And partly because I don't know exactly how long homemade corn tortillas will even last.
There's less of a known shelf life when it comes to homemade food because there aren't any artificial ingredients, additives, or preservatives. Although, since oil and salt are both natural preservatives, some foods to tend to last quite a while! And this isn't nearly as big an issue as it seems. Nevertheless, if I make a big batch of tortilla shells, I don't precisely know how many I can make before preserving them becomes problematic.
In the spirit of actually making as much of this meal from scratch as possible, here is homemade burritos!
Alas, the sour cream is not homemade. There's also a pretty good chance that it's Greek yogurt, because I prefer that to sour cream a lot of the time!
Gallery
Variations of Homemade Burritos
While I don't always make homemade burritos, I have been making more burritos than usual lately! With all of my peppers growing in the garden, tossing all of my leftovers into a tortilla shell has been a lifesaver. Seriously, I have quite literally gone weeks on nothing but variations of burritos.
Burritos w/ Homemade Tortillas, Black Beans, Rice, and Enchilada Sauce
This is basically a quick, on the go, unbaked enchilada. The full enchilada recipe can be found here: Enchiladas w/ Rice, Black Beans, & Red Chilis. Although sometimes you just want something fun and easy to throw together with leftovers! Feel free to use any tortilla or wrap of choice and any fillings that you have on hand for a similar effect.
2dollopssour cream(optional, omit or substitute for vegan recipe)
Instructions
Prepare Ingredients
In order to make this entire recipe from scratch, you'll need to assemble a couple of things! If you're planning on making all of this, I would recommend starting with the beans (because they need to soak overnight) and ending with the corn tortillas right before you're planning on dinner (because they're more pliable warm). The entire process done at once would take about 3 hours, but all of these recipes can be made ahead of time over the course of a couple of days and you will have leftover beans and rice for future meals!
Cook Stovetop Black Beans. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes overnight to soak and. about 2 hours to cook the next day. It requires a large pot on the stove and a potato masher or food processor if you want to achieve the creamier texture.
Cook Brown Rice w/ Squash & Habaneros. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
For the hot sauce on this, I also used Enchilada Sauce w/ Habaneros. These recipes take less than an hour and require an air fryer and a large pot on the stove. They mostly utilizes hot peppers, tomatoes, and onions. This is also truly one of the best things that I've ever made!
Cook Corn Tortillas. This takes about an hour and only really requires masa harina and water. It's helpful to have a tortilla press, but you can use a rolling pin or even squish the tortillas between two baking dishes to flatten.
Assemble Burrito
Add beans and rice to the tortilla and gently fold into a burrito shape. If the burrito isn't pliable enough, you can cook the tortilla slightly more to loosen it. Do this by wetting the tortilla. I use a spray bottle full of water for this, but you can also just drizzle water onto the tortilla and/or pan to create the same effect. Put the tortilla on a skillet over medium heat. Add a lid and and let steam for a minute or two.
Top with sour cream (optional) and enchilada sauce.
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