5 Burrito Recipes to Celebrate National Burrito Day

Wrapped, rolled, and packed with flavor - nothing quite warms the soul like a hearty burrito. On April 4th, we celebrate the beloved handheld meal with National Burrito Day. From classic beef and bean combos to international takes, burritos are an easy and customizable way to fuel up. I've rounded up 5 recipes sure to satisfy both newbies and connoisseurs alike on this tortilla-filled holiday.

Recipe 1: Chicken Chili Verde Burritos

When it comes to flavor-packed burrito fillings, chicken chili verde is a tried and true crowd-pleaser. This twist on classic Mexican cuisine combines tender chicken with a vibrant, tangy-sweet green sauce for a filling that is sure to satisfy. Hailing originally from the state of Veracruz in Mexico, authentic chili verde takes advantage of summer's bounty by stewing chicken or pork cheek in a sauce made primarily from tomatillos and green chiles. The result is a lively concoction that is both mildly spicy and refreshing. For our National Burrito Day recipe, we've taken inspiration from this regional specialty but lightened it up by simply combining shredded chicken with store-bought chili verde sauce for an easy weeknight meal. Rolled up with rice, beans, cheese, and other favorite toppings inside a warm flour tortilla, this chicken chili verde version is guaranteed to become your new favorite burrito.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup chili verde sauce
• 1 (15oz) can black beans, rinsed and drained
• 1 cup cooked rice
• 8 (10-inch) flour tortillas
• Shredded cheese, diced onion, sliced avocado for topping

Instructions

• In a skillet over medium heat, combine chicken, chili verde sauce, and black beans. Warm through.
• Lay out tortillas and divide the chicken mixture down the center of each tortilla.
• Top with rice, cheese, onion, and avocado. Fold the bottom of the tortilla up and over-filling, then fold in the sides.
• Place seam side down on a baking sheet. Warm in 350°F oven for 10 mins until tortillas are crisp.

Cooking Tips

• For variation, use pulled pork or ground beef in place of chicken.
• Customize toppings with salsa, cilantro, and sour cream. 
• To freeze, place wrapped burritos on a tray then transfer to a freezer bag. 
• Reheat directly from frozen in the oven.

Recipe 2: Korean BBQ Pork Burritos

The blending of Korean and Mexican flavors might seem like an unconventional combination at first, but these cuisines share many synergistic qualities that make them a natural culinary match. Both are rooted in long traditions of grilling and smoking meats to succulent perfection. And both cultures have a penchant for balancing rich, savory proteins with refreshing, tangy sides. This burrito recipe brings those cross-cultural similarities together in a handheld package that is greater than the sum of its parts. Whether you're a fan of Korean flavors, Mexican staples or just seeking culinary adventure, these pork belly burritos are sure to become your new favorite way to enjoy the best of both global cuisines in one satisfying handheld meal.

Ingredient

• 1 lb pork belly, sliced
• 1/2 cup Korean BBQ sauce
• 1 cup kimchi, chopped
• 1 cup cucumber-carrot slaw
• 8 flour tortillas
• Gochujang sauce for serving

Instructions

• Toss pork belly with 1/4 cup BBQ sauce. Grill or pan-fry over medium heat until tender and caramelized.
• Heat tortillas. Place pork down center and top with kimchi and slaw.
• Fold bottoms up and over-filling, then ends to wrap.
• Serve with gochujang sauce for drizzling.

Cooking Tips 

• Use your favorite homemade or store-bought BBQ sauce. 
• Substitute beef or beef for pork. 
• Add Sriracha mayo or pickled onions to slaw. 
• Kimchi gives a spicy crunch but sub-fave slaw if desired.

Recipe 3: Buffalo Cauliflower Tacos

For those seeking all the bold, lip-smacking flavors of traditional buffalo wings without the meat, these cauliflower tacos are sure to satisfy cravings. A standout superfood, cauliflower lends an excellent substitute for chicken when roasted until crisp and tender on the outside with a subtle custard-like interior. By tossing cauliflower florets in a bath of creamy Frank's RedHot sauce—the quintessential hot sauce of buffalo wing fame—all of those savory, spicy notes are locked into each light and fluffy "wing." And where better to enjoy these spicy florets than wrapped inside warm corn or flour tortillas? 

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup Frank's RedHot Sauce
• 8 small corn or flour tortillas
• Shredded lettuce, diced tomatoes, and avocado slices for topping

Instructions

• Toss cauliflower with 1⁄2 cup hot sauce and roast at 400°F for 25 mins until browned.
• Warm tortillas. Place cauliflower in tortillas and top with remaining hot sauce.
• Garnish with lettuce, tomatoes, and avocado. A squeeze of lime adds brightness.

Cooking Tips 

• For dairy-free ranch, blend silken tofu with apple cider vinegar, Dijon, and herbs. 
• Blue cheese dressing also pairs nicely. 
• Crunchy slaw adds texture.

Recipe 4: Breakfast Egg and Potato Burritos

When it comes to hearty, filling breakfasts on the go, burritos take the tortilla-wrapped cake. This recipe combines all the greatest dawn patrol fixings into one handheld breakfast bonanza that is sure to power you through morning adventures in style. Fluffy scrambled eggs provide protein and nourishment to start the day right. Roll up, power up, and conquer whatever your day may bring - these breakfast egg and potato burritos have you totally covered.

Ingredients

• 1 lb potatoes, diced
• 6 eggs
• 1/2 cup shredded cheese
• Salsa, cilantro, avocado for topping
• 8 flour tortillas

Instructions

• Roast potatoes at 425°F for 25 mins until browned.
• Scramble eggs in a skillet. Warm tortillas.
• Place potatoes and eggs down the center of the tortillas. Top with cheese.
• Fold and wrap tightly. Place the seam side down on the baking sheet.
• Bake at 350°F for 10 mins until crispy. Serve with salsa, cilantro, and avocado.

Cooking Tips 

• Go greener by adding spinach or roasted peppers.
• Cook sausage to add protein. 
• Customize salsa toppings. 
• Freeze individually to reheat on demand.

Recipe 5: Californian Grilled Veggie Burritos

As the sun warms the earth and we bid farewell to winter's chill, spring signals a vibrant reawakening across the landscape. Farmers markets and backyard gardens alike overflow with nature's tender promises of renewal - juicy berries, leafy greens, and the season's choicest offerings. This recipe pays homage to spring's fledgling beauty through a dynamic medley of grilled veggies wrapped up in a hearty whole-grain tortilla. Zucchini and bell peppers lend their natural sweetness heightened by a kiss from the flame. Asparagus brings a welcome pop of color and mineral richness.

Ingredients

• 1 zucchini, sliced
• 8 asparagus spears
• 1 bell pepper, sliced
• Ranch dressing (see tip below)
• 8 flour tortillas
• Shredded lettuce, tomato, avocado

Instructions

• Grill veggies over medium heat until softened and marked.
• Warm tortillas. Assemble tortillas with grilled veggies, ranch, lettuce, tomato, and avocado.
• Wrap tightly and cut in half to serve.

Cooking Tips 

• Make a creamy dairy-free ranch with avocado, lemon juice, and herbs. 
• Customize with your favorite spring veggies like mushrooms and onions. 
• Top with sunflower seeds, nutritional yeast, or crispy potatoes.

Conclusion

In closing, I hope these five vibrant burrito recipes have provided inspiration to celebrate National Burrito Day all year long. Whether your tastes run to classic Tex-Mex favorites like chili verde chicken or Korean BBQ pork belly's blend of global flavors, there's a handheld meal here to suit every craving. For plant-powered options, the cauliflower buffalo tacos and grilled veggie wraps deliver a big flavor without relying on meat. And let's not forget our breakfast burrito that kicks off the day in epic stuffed tortilla form.

So grab your favorite fillings and toppings, fire up the stove, and start handcrafting bundles of enjoyment that are greater than the sum of their wrapped-up parts. Salud to burritos, and to you for joining us on this delicious tour around the world in a tortilla. ¡Provecho!