Turn a taco into a burrito simply by folding the tortilla differently. Burritos start with flour tortillas that are folded and rolled to completely enclose the filling. Fry them and you get a chimichanga -- a specialty of Sonora, Mexico. Supersize the tortilla and fill it with rice, meat, beans, and more, and you have a Mission-style burrito (see recipes below) popularized in the Mission District of San Francisco.
There are no set rules for filling a burrito. Pack them with a variety of fillings or just pick one or two. Mission-style burritos usually contain rice and beans and, if desired, chicken or meat. For other filling ideas, try chopped onions or sauteed onions and peppers, sliced avocado or guacamole, shredded cheese, salsa, or one of these recipes:
Choose 8- to 10-inch flour tortillas for burritos since they need to be large enough to fold. Place them in a stack and splash with a few drops water before wrapping tightly in foil. Bake in a 350°F oven for 10 minutes or until heated through. This makes the tortillas pliable and easier to roll and fold.
Spoon fillings onto each tortilla just below the center, loading on only as much filling as the tortilla can hold and still be folded and rolled (figure no more than 1 1/2 cups for a 10-inch tortilla). Fold the bottom edge up and over the filling.
Fold the opposite sides in and over the filling. Roll up the burrito from the bottom. Secure with toothpicks if needed.
Cooking the burritos makes the outside of the tortillas pleasantly crisp and heats the fillings through.
To bake, place burritos on a baking sheet, seam sides down. Bake in a 350°F oven for 10 to 12 minutes or until heated through.
To cook on the stove, lightly oil a large skillet or griddle and heat over medium heat. Place burritos, seam side down, in the skillet or on the griddle and cook for 2 to 4 minutes or until burritos are browned on both sides, turning once.
If desired, top burritos with guacamole and lettuce Red Chile Sauce, or salsa and Mexican crema or sour cream.