Easy California Burrito is an iconic San Diego style burrito packed with hearty and satisfying fillings, wrapped in a warm tortilla.
Whether it’s Taco Bell Beef Burritos late at night or Breakfast Burritos in the morning, there’s never a wrong time to enjoy one of the most iconic Mexican foods.
Sabrina’s California Burrito Recipe
A California Burrito recipe itself is pretty easy to follow, and requires only a few key ingredients to recreate that authentic SoCal flavor. The star is juicy, marinated carne asada that is pan-seared to get a delicious charred crust. It’s packed end to end with hearty fillings that you might not need any sides. However if you do, eat this with Mexican Corn Salad, and Spanish Rice for a very well rounded meal. Burritos can be filled with just about anything, so be sure to read the variations section below.
Recipe Card
Ingredients
- 1/4 cup vegetable oil
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 lime , zested
- 1 1/2 pounds skirt steak
- 1 yellow onion , thinly sliced
- 1 green bell pepper , thinly sliced
- 4 cups frozen french fries , cooked
- 15 ounces canned black beans , drained and rinsed
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 2 cups cheddar cheese , shredded
- 3/4 cup guacamole
- 4 flour tortillas , burrito-sized, 10-inches
Instructions
- In a large bowl add the vegetable oil, salt, black pepper, cumin, chili powder, oregano and lime zest; stir to combine.
- Add in the steak, sliced onions, and bell peppers, toss to combine.
- In a large skillet, over high heat, add skirt steak and cook for 2 minutes on each side.
- Remove the steak, tent with foil and let rest.
- To the large skillet add the onion and green bell pepper to skillet, cooking for 4-5 minutes until softened.
- Remove from the pan and set aside.
- Cook frozen french fries according to directions on bag.
- Add the black beans to a small saucepan on medium heat with the beef broth or water, salt and cumin to slightly thin and bring to a simmer.
- Chop the steak into 1/2" cubes.
- Lay tortillas out on a flat surface.
- Layer the items in a line across the middle of the tortillas.
- First make and even layer of cheese over the tortillas.
- Top with the beans, french fries, chopped steak, cooked vegetables and guacamole.
To Fold the burritos:
- Make sure there is a roughly 2 inch border around the tortilla.
- Fold the sides of the tortilla in over the filling.
- Roll up tightly from the bottom.
To Make Crispy and Help Seal:
- Add 1 tablespoon vegetable oil to a large griddle or skillet on medium heat.
- Carefully add the burritos seam side down.
- Cook for 3 minutes until tortilla is lightly browned.
- Flip and cook 3 minutes.
- Serve with tortilla chips and more guacamole and the remaining lime wedges.
Nutrition
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Chef’s Note
The addition of french fries to the California Burrito is believed to have originated from San Diego surfers. They wanted a filling and portable meal that they could eat between surfing sessions. The fried potatoes added a unique texture and helped make the burrito very filling. I recommend using frozen fries to make this recipe easy, but you can make french fries from scratch for extra fresh flavor.
Table of contents
Can this be made ahead of time?
Yes, these can be made ahead of time. Either have them fully assembled, or store all ingredients separately. It’s best to grill the outside of the burritos the day you want to serve them.
How to Store
- Store: Don’t leave out for more than 2 hours. Store leftover filling ingredients separately or wrap burritos individually in foil, and refrigerate for up to 4 days.
- Reheat: Reheat in the oven, wrapped in foil at 350 degrees for 10-15 minutes, or until heated all the way through. If heating in the microwave, wrap loosely in paper towel and reheat at 50-70 percent power.
- Freeze: Cool completely, then wrap in each one individually in plastic wrap or foil, then store in a large freezer safe bag. Freeze for up to 3 months and reheat wrapped in foil from frozen in the oven, or thaw overnight in the fridge before reheating.
Variations
- Fillings and Toppings: Other classic fillings and toppings to add to your burrito are Pico de Gallo, sour cream, Mexican crema, salsa, hot sauce, raw diced onions, and fresh cilantro. You can swap the black beans for refried beans.
- Breakfast Style: Turn this into a California style steak, egg and potato burrito by swapping the black beans with Scrambled Eggs.
- Wet: Make it carne asada enchilada style by smothering with Red Enchilada Sauce then top with Monterey jack cheese. Pop everything under the broiler until the cheese is melted and bubbly.
- Bowls: Skip the flour tortillas and load up the delicious fillings on some warm Mexican Rice. For a lower-carb bowl, use cauliflower rice tossed in a little taco seasoning.
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