Burritos de Barbacoa con Arroz Rojo (Barbacoa Burritos)
Big warm flour tortillas rolled around smoky shredded beef, red rice, beans and cheese. Filling, and ready in half an hour.
Made with Flour tortillas and Mexican red rice (arroz rojo) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £3.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made barbacoa beef (see the base recipe) in a pan until steaming hot all the way through. Warm your ready made Mexican red rice (see the base recipe) in a covered pan with a splash of water.
5 min - 2
Heat the pinto beans in a small pan with a splash of water for 4 minutes, mashing about half with the back of a spoon.
4 min - 3
Warm the tortillas one at a time in a dry frying pan for 20 seconds per side so they bend without cracking. Stack them under a clean cloth.
- 4
Lay a tortilla flat. Down the middle, line up a quarter of the rice, beans, barbacoa, cheese, tomato and avocado, keeping the filling off the edges. Add soured cream and a squeeze of lime.
- 5
Fold in the two sides, then roll up from the bottom tightly. Repeat with the remaining tortillas.
- 6
For a golden finish, toast each burrito seam side down in a dry pan for 1 to 2 minutes until crisp. Halve and serve.
1 min 30 s
Tips
- Do not overfill. About a quarter of the filling per tortilla rolls tightly and stays together.
- Warm tortillas are essential. A cold one splits when folded.
- Drain the barbacoa of excess juices before rolling, and serve the juices in a cup for dipping.
Storing and freezing
Wrap cooled burritos in foil and keep in the fridge for up to 3 days. Freeze wrapped for up to 2 months, thaw overnight and reheat in the oven until steaming hot all the way through.
Questions
Can I freeze barbacoa burritos?
Yes. Cool the filling first, roll, wrap each tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight and bake at 190C for 20 minutes, until steaming hot all the way through.
Can I make these gluten free?
Use large gluten free wraps, which can be fragile, or serve the filling in a bowl with the rice and beans. The filling itself contains no gluten.
What if I do not have red rice?
Plain cooked rice with a squeeze of lime and chopped coriander works well. The red rice just adds a little tomato flavour.
More made with flour tortillas
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.