Birria Burritos
These quick and easy birria burritos are packed with rich flavors and colorful veggies. Thanks to meal-prepped birria, they come together in 15 minutes with a few fresh ingredients. Perfect as a handy lunch, quick dinner, or a flavorful addition to your Cinco de Mayo celebrations.
Birria is a meal-pre dream and one my family is obsessed with right now. Beef or lamb is slow-cooked hands-off in a rich broth until meltingly tender and is turned into a variety of meals to stretch the meat over 3 or 4 dinners, like these burritos, my baked birria tacos, or birria nachos.
You can even fill these burritos and freeze them individually for easy dinners or lunches later on. The lamb birria recipe can be easily adapted to a beef or traditional goat version. It uses pre-ground chili for convenience and to cut down on prep time.
You can pack (or hide) as little or as many veggies into these burritos as you like. I tend to go for a colorful mix of corn, bell peppers, and cilantro, but spinach, extra beans, or fresh tomatoes would make delicious additions too. Simply adjust the meat to rice and veg ratio to your liking!
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Birria Burritos
Ingredients
Birria mixture
- 1 lb lamb birria heated, or beef birria
- 1 cup brown rice and quinoa cooked or just rice
- 1/2 cup frozen corn
- 1/4 cup fresh cilantro
To assemble
- 4 flour tortillas 12-inch
- 14 oz refried black beans
- 1 red bell pepper diced
- 1 cup mozzarella cheese shredded
Instructions
- In a small bowl, combine the heated birria, corn, rice quinoa mix, and chopped cilantro.1 lb lamb birria, 1 cup brown rice and quinoa, 1/2 cup frozen corn, 1/4 cup fresh cilantro
- Lay out a large flour tortilla. Add a generous dollop (about 1/4 cup) of refried beans and distribute it in a 1-inch wide strip in the middle of the tortilla with the back of a large spoon.4 flour tortillas, 14 oz refried black beans
- Add the birria mixture, followed by the red peppers, and cheese.1 red bell pepper, 1 cup mozzarella cheese
- Fold up the burrito by folding up the sides first. Roll it up tightly and place it seam down on a plate. Repeat with the remaining 3 burritos.
- Heat a pan over medium heat. Brush the burritos with olive oil on both sides. Place the burritos into the pan seam side down and heat them for 2 minutes on each side. Check them often to ensure they don't burn. Flip them over and repeat on the other side. Depending of the size of your pan you have to do this process in batches.
- Serve the burritos with the birria consomé, salsa, or guacamole.
Video
Notes
Nutrition
Ingredients and substitutions
- Birria РI used my birria de borrego recipe (lamb birria) for these burritos but beef or traditional goat birria works just as well. Make sure the birria is heated through to start with and you can serve the burritos with the consom̩ (birria broth) for dipping and extra flavor.
- Tortillas – Large 12-inch flour tortillas work best for these burritos. I used white flour tortillas but wholemeal or low-carb options would be good too.
- Beans – Refried beans add extra richness and flavor to the burritos. Use your favorite store-bought canned version or make them yourself. I used La Morena refried beans.
- Veggies – Corn and red peppers add extra color and texture to the burritos.
- Quinoa & Rice – I used a pre-cooked rice and quinoa blend but just rice is fine too.
- Cheese – I used quick melting shredded mozzarella cheese but your favorite Mexican cheese blend would be great too.
Step-by-step: birria burritos
1. Mix birria, corn, cilantro, rice, and quinoa.
2. Add refried beans to the tortillas.
3. Place birria mixture on top.
4. Add red bell pepper slices.
5. Sprinkle over cheese.
6. Fold in the sides of the tortilla first, then roll tightly from the bottom up. This creates a secure seal.
7. Repeat with the others.
8. Brush with oil, place in a heated pan to briefly heat through and seal them.
My top 3 burrito tips
- Even flavors: Distribute ingredients evenly for consistent flavor in every bite.
- Don’t overstuff: Resist the urge to overstuff your burrito. Too many ingredients make it difficult to roll and can lead to tears.
- Keep sides aside: Keep your birria consomé (broth), salsa, or guacamole on the side for dipping to prevent sogginess.