Mission Style Burrito (Carne Asada, Rice and Beans)
By Emily Carter ·
Published
Quick answer
Grill thin carne asada steak and slice it thin, cook spanish rice and warm pinto beans, then layer rice, beans, meat, cheese, pico de gallo and guacamole on a warm flour tortilla and roll it tight, tucking the ends in so nothing falls out.
Mission Style Burrito is the San Francisco taqueria classic: a warm flour tortilla packed with charred carne asada, spanish rice, pinto beans, melted cheese, pico de gallo and guacamole, rolled tight and wrapped in foil. Big, filling, and built to eat with your hands.
Why you’ll love it
- Charred carne asada with lime, garlic and cumin in every bite.
- Rice and beans that make it a full meal in one roll.
- A tight roll that holds together instead of falling apart.
- Easy to scale up for a crowd or a game night.
- Leftovers roll into fresh burritos for days.
Ingredient notes
Flank steak or skirt steak: the carne asada. Thin cut steak grills fast over high heat and takes on charred edges, which is where the flavor lives. Slice it thin against the grain so it folds into the roll.
Lime and cumin marinade: the Mission flavor. Lime juice brightens the beef, garlic and cumin give it warmth, and 15 minutes is enough for a thin steak. Longer marinades turn thin steak mushy, so keep it short.
Spanish rice: the filling that makes it a Mission burrito. Rice cooked in tomato sauce and broth with garlic and onion powder comes out fluffy and lightly red, and it soaks up the meat juices inside the roll.
Pinto beans: the creamy half of the rice and beans pair. Warmed plain, they stay soft and mild and let the salsa and guacamole do the bright work. Black beans are the closest substitute.
Flour tortillas: the wrapper that decides everything. Large 12 inch tortillas are the right size for a full Mission filling, and they must be warm before rolling or they crack.
The roll tight rule that makes or breaks it
One rule decides whether this burrito holds together or falls apart in your hands, and it is the roll. Warm the tortilla first, since a cold tortilla cracks at the fold. Lay the filling in a neat line down the center and do not overfill, since a piled high tortilla bursts at the ends. Fold the sides in first, then roll from the bottom up, tucking firmly as you go. Then rest the burrito seam side down for 2 minutes. The heat melts the cheese a little and the roll sets, so it cuts clean and holds together when you pick it up. Skip the rest and the seam opens the moment you cut it.
Variations
- California style: swap the rice and beans for crispy french fries for a California burrito twist.
- Chicken mission burrito: use grilled chicken thighs marinated the same way for a lighter filling.
- Spicy mission burrito: add sliced jalapenos and a spoonful of hot sauce to the filling.
- Breakfast mission burrito: add scrambled eggs and crispy potatoes to the rice, beans and cheese for a morning version.
What we learned testing it
- A warm tortilla beat a cold tortilla clearly in the side by side test. The warm tortilla rolled tight with no cracks, while the cold tortilla split at the fold and leaked filling.
- Resting seam side down beat cutting right away. The rested burrito held its shape and cut clean, while the fresh roll opened up at the seam when cut.
- Flank steak beat chicken for the classic Mission filling in the taste test. The charred beef, rice and beans together tasted like a San Francisco taqueria, while the chicken version tasted like a plain wrap.
Read how we test recipes.
Mission Style Burrito (Carne Asada, Rice and Beans)
Makes 4 large burritos · 45 min total · Medium
Ingredients
Equipment
Grill or large skillet · Medium saucepan · Small saucepan · Tongs · Cutting board · Sharp knife · Aluminum foil
Instructions
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Marinate and grill the carne asada
Whisk the lime juice, olive oil, garlic, cumin, chili powder, salt and black pepper in a shallow dish. Add the steak and turn it to coat, then marinate for 15 minutes at room temperature. Grill over high heat for 3 to 4 minutes per side until charred at the edges and cooked through, then rest 5 minutes and slice thin against the grain.
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Cook the spanish rice
Rinse the rice until the water runs clear. Add it to a medium saucepan with the water or broth, tomato sauce, garlic powder and onion powder, and bring to a boil. Cover, turn the heat to low and cook for 15 minutes without lifting the lid. Rest 5 minutes off the heat, then fluff with a fork. Warm the pinto beans in a small saucepan while the rice cooks.
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Roll the mission burrito
Warm each tortilla in a dry skillet for about 30 seconds per side until soft and pliable. Lay one flat and layer a quarter of the rice, beans, sliced carne asada, cheese, pico de gallo, guacamole and sour cream in a neat line down the center. Fold the sides in, then roll from the bottom up, tucking firmly as you go, and hold the seam down for a few seconds.
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Serve the burritos
Set each burrito seam side down and let it rest for 2 minutes so the cheese melts a little and the roll sets. Wrap in foil for eating on the go, or cut in half on the diagonal for the table. Serve right away with extra pico de gallo and lime wedges on the side.
Notes
- Warm the tortillas before you roll. A cold tortilla cracks and splits, while a warm one bends and holds the roll.
- Do not overfill. A neat line of filling down the center rolls tight, while a piled high tortilla bursts at the ends.
- Slice the carne asada thin and against the grain. Thin slices fold into the roll and stay tender, while thick slices make the burrito hard to bite.
- Let the burrito rest seam side down for 2 minutes. The heat melts the cheese a little, and the roll sets so it holds together when you cut it.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Flank steak or skirt steak
- Use chicken thighs instead, marinated the same way and grilled until cooked through. Slice thin and roll the same way, but expect a lighter filling.
- Pinto beans
- Use black beans instead, drained and rinsed. Black beans are a little firmer and earthier, and they pair well with the same rice and cheese.
- Monterey Jack cheese
- Use shredded cheddar or a Mexican cheese blend instead. Cheddar is sharper and melts the same way, so the burrito stays creamy inside.
Storage and make-ahead
Store leftover burritos wrapped in foil in the fridge for up to 2 days. Reheat in a dry skillet over medium heat, turning once, until heated through and the outside crisps a little. Store leftover rice, beans and meat separately for up to 3 days if you plan to roll fresh burritos later. Do not freeze assembled burritos with guacamole, since the guacamole turns brown and watery.
Frequently asked questions
What is a mission style burrito?
A mission style burrito is the San Francisco taqueria burrito: a large flour tortilla filled with rice, beans, meat, cheese, pico de gallo, guacamole and sour cream, rolled tight and often wrapped in foil. It comes from the Mission District.
What is the difference between a Mission burrito and a California burrito?
A Mission burrito has rice and beans inside, while a California burrito swaps the rice and beans for french fries. Both use a large flour tortilla and carne asada, but the Mission version is the rice and beans classic.
How do you keep a burrito from falling apart?
Warm the tortilla first, do not overfill, fold the sides in before you roll, and roll tightly from the bottom up. Then rest the burrito seam side down for 2 minutes so the roll sets.
What meat is best for a mission style burrito?
Thin cut flank steak or skirt steak, marinated in lime, garlic and cumin and grilled fast over high heat. Slice it thin against the grain so it folds into the roll and stays tender.
Can I make mission style burritos ahead of time?
Make the rice, beans and carne asada a day ahead and keep them in the fridge, then warm everything and roll fresh burritos just before serving. Assembled burritos are best eaten within 2 days and taste best rolled fresh.
