Burrito Supreme


It’s a momstown #FoodFriday and today I am sharing my raid-the-pantry challenge . . . which resulted in a delicious burrito supreme! My family loves Mexican and this recipe is going to be a new family favourite for you, too! You can mix and match and make it your own based on what you find in the depths of your fridge and cupboards. Get creative! However, to make this burrito over the top be sure to make the fresh black bean and corn salsa with red onion and cilantro (seriously awesome stuff!). I also love that you can make the burrito totally meatless, as well as adapt to a burrito bowl or quinoa salad.

Hop on over to momstown.ca to check out my awesome creation! If you love fresh mex – you must try this recipe!



  • Package of large flour tortillas
  • 2 tsp. canola oil (1 tsp. for cooking peppers and onions, 1 tsp. for charring corn)
  • 3 bell peppers, sliced into thin strips
  • 2 small cooking onions, thinly sliced
  • 1 540ml/19oz can of black beans, drained and rinsed
  • 1 341ml/12 oz can of whole kernel corn, drained
  • 1/2 cup of finely diced red onion
  • 1/2 cup of chopped cilantro (optional)
  • 1 cup of quinoa cooked with 2 cups of water or chicken broth (or use cooked rice)
  • Cooked meat or fish of your choice (roasted or grilled chicken, shredded beef or pork, ground turkey, chicken or beef; fish such as tilapia). You will need about 1/2 cup of meat per burrito
  • For toppings: sour cream, salsa, guacamole and shredded cheese


1. Prepare quinoa or rice according to directions on package. Set aside until ready to assemble burrito.

2. Heat a large skillet over medium-high heat. Add 1 tsp. oil, then peppers and onions, and saute until cooked through and slightly browned. Set aside in a bowl until ready to use.

Fast, fresh salsa:
3. In the same pan, heat remaining oil. Cook corn until slightly browned/charred. Set aside in a bowl.

4. Add black beans, red onion and cilantro to the charred corn; toss to combine. This is your corn and bean salsa.

Burrito Time!
5. Place a tortilla on a cutting board. Layer on a spoonful of quinoa or rice, then 1/2 cup of meat (if using), a spoonful or the grilled peppers and onions, the black bean and corn salsa, then your choice of additional toppings (cheese, salsa, sour cream, guacamole).

6. Wrap your burrito by folding sides in and then rolling away from you and tucking the ends in to create a wonderful package of deliciousness!

7. Serve right away, or grill the burrito in a panini press if desired — It heats and seals the burrito nicely. You can also choose to cook in a dry frying pan with a plate on top, turning once to heat both sides. This step is optional.

8. Serve your burritos with additional guacamole and chips, or with salsa and other dips to make a Tex-Mex feast!



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