Burrito Supremo
Burrito Supremo—‘Supreme’ in name and flavor. This indulgent, flavor-packed style catches the eye on any restaurant menu, but when made at home, it’s even better.
A soft flour tortilla holds a well-packed combination of tangy cilantro-lime rice, creamy beans, saucy chipotle sauce, and flavorful beef.
Fresh additions like pico de gallo, crisp lettuce, Oaxaca cheese, and avocado (if desired) add layers of texture and freshness. I wasn’t kidding when I said this burrito won’t disappoint!
Popularity of Burritos
Traditional burritos originated in Northern Mexico, the Supremo style is especially popular in Mexican-American communities across the U.S., where it’s often featured on restaurant menus as a hearty, flavor-packed option.
Today, it’s enjoyed both in restaurants and at home, and thanks to social media, home cooks everywhere can experiment, making their own Burrito Supremo even more personalized and packed with flavor.
Tortilla Options
I’ve tried this burrito with regular flour tortillas, but homemade ones taste so much better—here’s my recipe for homemade flour tortillas with butter. Whole wheat tortillas make a hearty alternative, and my husband loves a spinach version for an extra boost of flavor.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Burrito Supremo.
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T1D Personal Touch
Burritos can be a bit heavy on carbs, so I like to take the idea and create something completely different while keeping it just as delicious.
You can easily turn this into a burrito bowl by layering a bed of lettuce, then adding beans, ground beef, pico de gallo, cheese, and chipotle sauce to taste.
Honestly, it’s still incredibly satisfying—I don’t feel like I’m missing out on any flavor. That chipotle sauce really is everything!
Pair it with:
Burrito Supremo
Ingredients
Cilantro Lime Rice
- 2 tbsp olive oil, smooth
- 1 cup white long grain rice
- 1/2 yellow onion, diced
- 2 cups water
- 1 tsp kosher salt, or to taste
- 1 lime, zested
- 2 tbsp lime juice
- 1/2 cup cilantro, chopped
Beans
- 3 cups cooked black beans
- 1 cup bean broth
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 3 tbsp olive oil, smooth
- To taste salt
Chipotle Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 chipotle peppers in adobo
- 1 tbsp lime juice
- 1 garlic clove, peeled
- To taste salt, (1 tsp kosher salt)
Beef Filling
- 2 tbsp olive oil, smooth
- 1 lb ground beef
- 2 tsp ground ancho chile
- 2 tsp smoked paprika
- 2 tsp ground onion
- 2 tsp ground garlic
- 1/2 tsp ground cumin
- To taste kosher salt, (1 tsp)
- 1 cup beef broth, low sodium
Additional
- Oaxaca or mozzarella cheese , grated
- Lettuce, shredded
- 5 flour tortillas, extra large
- Pico de gallo
- 1 avocado, diced
Instructions
Cook the Rice
- Rinse the rice under water until the water runs clear. Heat the oil in a medium pot over medium-high heat, then add the drained rice and diced onion. Sauté until fragrant, about 3 minutes.
- Pour in the water and add salt. Bring to a boil, then reduce the heat to medium-low and cover. Let it simmer gently until the water is absorbed and the rice is tender but not mushy.
- Remove from heat and let the rice rest, covered, for 10 minutes. Stir in lime zest, lime juice, and cilantro, then set aside.
Prepare the Beans
- Heat oil in a large pan over medium heat. Sauté the onions until golden brown, then add the garlic and cook for 1–2 minutes until fragrant.
- Pour in the cooked beans along with about 1 cup of their cooking liquid, stirring as you cook until the liquid thickens and coats the beans. Season with salt to taste and keep covered off the heat until ready to use.
Chipotle Sauce
- Combine all the sauce ingredients in a blender and process until smooth. Transfer the sauce into a container, cover, and refrigerate until ready to use.
Beef Filling
- Heat a large pan over medium-high heat and add the oil, then the ground beef. Press the meat evenly with a potato masher so it spreads across the pan. Let the underside brown, then break it apart.
- Add ancho chile, paprika, ground onion, ground garlic, cumin, and salt, stirring to combine evenly.
- Once the meat is fully cooked, pour in the broth and cook until it reduces almost completely, keeping the meat moist. Remove from heat and keep covered.
Make Pico de Gallo
- Prepare the pico de gallo and fold in the avocado. Keep covered.
Assemble the Burrito
- Heat an extra large flour tortilla until flexible. Layer rice, beans, ground beef, pico de gallo, cheese, lettuce, and chipotle sauce in the center of the tortilla.
- Fold the sides in toward the middle to keep the filling from falling out. Next, fold the bottom edge over the filling and roll the tortilla tightly. Fold any leftover side flaps inward and continue rolling until the burrito is fully wrapped, seam-side down to secure it.
- Cut the burrito in half and serve with a side of chipotle sauce for dipping.
Nutrition
Did you make this recipe?
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Tanica
Very delicious! My sister suggested your recipe and we both enjoyed the burritos with that smokey sauce sauce so much my sister said, “It’s so hard to say good-bye” when they were eaten entirely. Thank you for your recipes!
Villa Cocina
My pleasure! thanks for letting me know your experience.
Steve
Everything about this was amazing. We thought it was as good if not better than what we get at our local restaurant. Thanks so much for sharing this. Also, this will be our new go-to taco seasoning. So good.
Villa Cocina
I’m so happy you enjoyed it and that it’s now your go-to taco seasoning. Enjoy your burritos!