Gently fold in 8 ounces of crabmeat. Roll in tortillas with chopped fresh cilantro and pickled ginger (optional) and drizzle with soy sauce and sesame oil. Serve with sour cream mixed with lime juice and a sprinkling of sliced scallions. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber. A classic veggie burrito would include refried pinto beans, red chile sauce, and shredded cheese. Meanwhile, spread some cream cheese on a warmed tortilla. Serve in burrito with brown rice and a sauce made of equal parts guacamole and sour cream. Seafood and chicken are excellent protein options for a burrito, and there are many different directions you can go. Steak Burritos for Two Shred the meat from a rotisserie chicken and heat it with a jar or two of prepared mole sauce. To make a creamy sauce simply mix vinegar and mayonnaise to taste. And if you have leftover baked potatoes, so much the better. Brown six boneless, skinless chicken thighs in olive oil in a heavy pot with a lid, and then pour in a bottle of green salsa. Add sturdy leaves of ice-cold Romaine for crunch and texture, plus a couple of grinds of black pepper. Roasted veggies? 1. Classic Combinations for Burrito Fillings. Cilantro, lime, Sriracha sauce and even honey add lots of oomph without risking a burrito explosion down the front of your shirt. Roll in tortillas with crumbled feta, sour cream, canned diced jalapeno peppers and a generous squeeze of lime juice. Drain and rinse two cans of black beans. The Spruce Eats uses cookies to provide you with a great user experience and for our, Simple Spicy Beef and Refried Beans Burrito, 23 Recipes for a Festive Cinco de Mayo Menu, 21 Delicious Ways to Make Every Day Taco Tuesday, 19 Dinner-Ready Recipes You Can Make From Ground Meat, 30 Bean Recipes That Are Hearty and Delicious. Let it simmer on low for about 30 minutes. For a zesty breakfast burrito, combine scrambled eggs, cooked and crumbled chorizo, mozzarella or Jack cheese, diced tomatoes, and chili sauce or Tabasco. While squash is roasting, saute onions, red peppers and garlic in oil in large skillet. Check. To make a creamy sauce simply mix vinegar and mayonnaise to taste. Make chicken fajita strips or prepare frozen. And Taco Bell, well, burritos are its game. Spread tortillas with hummus (roasted red pepper would be good) and layer with chicken, rice cooked with lemon zest, crumbled feta, spinach. Heat through. Seafood and chicken are excellent protein options for a burrito, and there are many different directions you can go. For a pork burrito, you'll definitely want to try the Acapulco. Grill and then roll into tortillas (without skewers!) Peel and cube butternut squash and toss with vegetable oil and fresh thyme sprigs. Seasoned and sauced ranch beans are the foundation for this vegetarian burrito. Heat through and roll in tortilla. Add 1 pound of peeled rock shrimp (or another variety) and let sit for 1 to 2 hours. Remove sausage but leave rendered fat, in which you'll saute chopped onion. Flour, over corn, because it's more pliable. Fresh mint or basil leaves would be a tasty addition. Heat your leftover pulled pork and add black beans, rice and queso fresco for your burrito. After you master these basic recipes, you can move on and experiment with your own fillings. Assemble the burrito with the veggies and eggs, plus fresh cilantro leaves and crumbled queso fresco cheese. Get easy-to-follow, delicious recipes delivered right to your inbox. Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine. I use the term dump affectionately, and it means that just about anything you've got in the fridge can find its way into a burrito. Follow her on Twitter at @roadeats. Key in on quality veggies, sauces and proteins. The following 25 simple ideas for burrito fillings are a road map to get you started. Arizona, New Mexico and Texas foster burrito-mania, too. This one combines cooked shrimp or lobster, Jack cheese, coarsely chopped cilantro, and refried beans. Popular combinations offer a good starting point. When creating vegetarian burritos, you have many choices for adding protein. Beyond burritos, the filling is worth keeping on hand for last minute dinners: reheat with a splash of vegetable stock, spread in an 8-inch square baking dish, cover with shredded cheese, and broil for a cheesy Mexican-style casserole. Let the mixture simmer for about 45 minutes. Leftover flank steak? Need more? Stir in drained, rinsed black beans. Rice if you like. Wrap that up in a tortilla and enjoy the classic taste.

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