5.0 from 4 votes
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Burrito Supremo

This recipe for a burrito supremo is a game changer. The ingredients are well thought out and balanced. In addition to flavor, the meat is super moist and the sauce so creamy. All in all, prepare to love every bit of each component. Your creativity will shine through this burrito and you will own the bragging rights on making the best burrito supremo. For sure!

Burrito Supremo

Burritos are simply amazing! It’s the ultimate comfort food, wrapped up in a warm flour tortilla. This burrito supremo is the perfect blend of flavors, textures, and satisfaction. Whether you’re looking for a quick lunch, or a cozy dinner, this recipe will not disappoint. The first bite will be the perfect messenger to announce what you’re about to experience. It will be a bite of joy!

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Burrito Supremo

Recipe by Villa Cocina
5.0 from 4 votes
Course: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time





This recipe for a burrito supremo is a game changer. The ingredients a well thought out and balanced wonderfully. In addition to flavor, the meat is super moist and the sauce so creamy. You will own the bragging rights on making the best burrito supremo. For sure!


  • Cilantro Lime rice
  • 2 TBSP olive oil, smooth

  • 1 cup long grain rice 

  • 1/2 medium yellow onion, diced

  • 2 cups water

  • 1 tsp kosher salt 

  • 1 ea lime zested

  • 2 TBSP lime juice

  • 1/2 cup cilantro, chopped 

  • The Beans
  • 3 cups cooked black beans
    ** with some of the cooking liquid 

  • 1/2 medium yellow onion, diced

  • 3 ea garlic cloves, minced

  • 3 TBSP olive oil, smooth

  • Salt to taste

  • Chipotle Sauce
  • 1 cup sour cream

  • 1/4 cup mayo 

  • 2 ea chipotle peppers in adobo

  • 1 TBSP lime juice 

  • 1 ea garlic clove

  • Salt to taste (1 tsp Kosher salt)

  • Ground beef 
  • 2 TBSP olive oil, smooth

  • 1 lb ground beef

  • 2 tsp ancho chile, ground

  • 2 tsp paprika, smoked 

  • 2 tsp ground onion 

  • 2 tsp ground garlic 

  • 1/2 tsp ground cumin 

  • 1 tsp kosher salt

  • 1 cup beef broth, low sodium

  • Other recipes
  • Pico de gallo

  • 1 ea avocado, diced

  • You also need
  • Shredded Oaxaca or mozzarella cheese

  • Shredded lettuce 

  • Flour tortillas, extra large


  • Make the rice: Rinse the rice until water comes out clear. Heat the oil in a medium size pot, over medium high heat. Then, add the drained rice and onion. Sauté until the aromas are released, about three minutes. Pour in the water and add the salt. When the water reaches a boil, lower the heat to medium-low and cover the pot. Cook on a gentle simmer until the water has evaporated and grains are tender but not mushy. Turn off the heat, let the rice rest for about 10 minutes, covered. Add the zest, lime juice and cilantro. Mix until well combined. Set aside until needed. 
  • Beans: heat the oil in a large pan, over medium heat. Sauté the onions until golden brown. Then, add the garlic and cook for about two minutes. Pour in the cooked beans and some of the liquid they were cooked in. Stir and cook until the liquid thickens and coats the beans. Stir in the salt and keep covered off the heat until needed. 
  • Chipotle sauce: Add all the ingredients into a blender and process until completely smooth. Transfer into a container, cover and let it sit in the fridge until needed. 
  • Ground beef: Place a large pan over medium-high heat. Pour in the oil and once hot, add the ground beef. Using a potato masher, press down until most of the surface is covered by the meat. Let the underside brown. Then, break it apart. Add the ancho chile, paprika, ground onion, ground garlic, cumin, and kosher salt. Mix to distribute evenly among the meat. Once fully cooked, pour in the broth. Let the broth reduce until almost gone but the meat remains moist. Remove from the heat and keep covered. 
  • Make the pico de gallo. Mix in the avocado. 
  • Heat an extra large flour tortilla for a few second, just until flexible. Add the rice, beans, meat, pico de gallo, cheese, lettuce and chipotle sauce to the center of the tortilla. 
  • Roll the burrito: 
    a. Fold both ends of the tortilla inward to make sure the filling does not fall out.
    b. Fold the bottom over the filling and carefully tuck to tighten it. 
    c. Fold any extra tortilla flaps on both sides; inward, to line them with the burrito ends. 
    d. Continue rolling until you reach the end of the tortilla, seam side down. 
  • Cut in half and serve with a side of the sauce for dipping purposes. ENJOY!
  • Alternative: Turn it into a burrito bowl with a bed of lettuce as your base. Then top with the remainder of the components, as desired. 

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