Corn Burritos

5  out of 1
Date February 11, 2014
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Robert Corn Burritos from when you were kids. This is to make corn burritos, see our other recipes for making corn tortillas and beans.
Posted In Lunch Recipes


Heat the tortillas in oil (Approx. 150 degrees, flipping for about 3min each).  This will allow them to be rolled without cracking.  Do not cook them till they are crispy at this point.

Drain oil and place heated tortillas on a plate using paper towels to absorb as much oil as you can.

Using a knife, place a small amount of Refried Beans on one end of a tortilla and roll.  The beans should spread out until about 1/4 to 1/2 inch from the ends.  The roll should also be small.

You can use a toothpick to keep the tortilla rolled or place with the end down and you can freeze overnight, then they will hold their shape.

You can also cook them with the end down first, then roll when crispy to hold shape.

You can either deep fry or pan fry with enough oil to cover the pan, but, less than half of the corn burrito and then roll to cook.

After they are cooked, place on plate and cover with cheese.  Sauce can be used to dip or cover on top.



1 8 oz can of Refried Beans

26 Corn Tortillas

Shredded Cheese (three cheese blend works good or mexican blend)

Taco Sauce or Salsa

Vegtable Oil

  • PREP 30 min
  • COOK 30 min
  • READY IN 1 h
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