Linda a Guadalajara Style Burritos
Bring the vibrant flavors of Jalisco to your table with Linda a Guadalajara Style Burritos, a delicious ode to Mexican cuisine. These hearty flour tortillas are generously packed with tender, seasoned shredded beef, creamy refried beans, and perfectly spiced Mexican rice, then elevated with crumbles of queso fresco and a drizzle of tangy red enchilada sauce. Freshly made guacamole adds a bright, zesty touch, while a quick sear in a skillet gives these burritos a golden, satisfying crispness. Perfect for any dinner or fiesta, this recipe combines authentic ingredients and bold flavors to create an irresistible dish that’s ready in under an hour. Garnish with cilantro and lime for a fresh finishing touch, and serve alongside extra guacamole or sauce for dipping.
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Recipe Information
Ingredients
- 8 large flour tortillas
- 3 cups shredded beef (cooked and seasoned)
- 2 cups refried beans
- 2 cups Mexican rice
- 1.5 cups queso fresco
- 1 cup red enchilada sauce
- 2 medium avocado
- 1 medium lime
- 0.5 cup fresh cilantro, chopped
- 0.5 cup white onion, finely diced
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground cumin
- 0.25 teaspoons pepper
Instructions
1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened.
2. Add the cooked and seasoned shredded beef to the skillet and cook for an additional 3-4 minutes until warmed through. Set aside.
3. In a separate saucepan, heat the refried beans over low heat, stirring occasionally. Add a pinch of salt and ground cumin for extra flavor, if desired.
4. Warm the flour tortillas on a griddle or in a dry skillet for about 30 seconds per side until pliable.
5. Mash the avocados in a bowl and add the juice of one lime, a pinch of salt, and a tablespoon of chopped cilantro. Mix well to create guacamole.
6. To assemble each burrito, spread a layer of warm refried beans in the center of a tortilla. Add a scoop of Mexican rice, a generous portion of shredded beef, and a sprinkle of queso fresco.
7. Drizzle a tablespoon of red enchilada sauce over the filling and top with a dollop of guacamole. Sprinkle chopped cilantro if desired.
8. Fold the sides of the tortilla inwards and roll it up tightly from the bottom to form a burrito.
9. Repeat the process for the remaining tortillas and fillings.
10. Optional: To crisp up the burritos, heat them seam-side down in a dry skillet for 2-3 minutes on each side until golden brown.
11. Serve garnished with additional cilantro, lime wedges, and a side of more enchilada sauce or guacamole for dipping.
Nutrition Facts
Calories |
5791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 12611 mg | 548% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 22.9 g | ||
| Protein | 289.9 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1899 mg | 146% | |
| Iron | 51.7 mg | 287% | |
| Potassium | 5992 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
