Homemade Burritos

Burritos. A word that many associate with fast food. A quick grab and go, fully loaded wrap of deliciousness. Most don’t even consider making these bad boys at home. Though it might be a little extra work, the result is 100% worth it.

This recipe is courtesy of the Vegetarian Ginger and she describes them as the ‘Best Damn Burritos You’ll Ever Make at Home’. That’s definitely reason to give them a try!

The components of this burrito are re-fried beans, guacamole, pico de gaillo and mexican style rice that come together in a perfect tortilla parcel for one awesome bite!

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For refried beans:

  • 1 (450g) can of black beans, keep the liquid
  • 3 cloves garlic
  • Pinch of chili flakes
  • 1/2 tsp. cumin

For guacamole:

  • 2 avocados, peeled, pitted and diced
  • 3 tbsp. red onion, finely chopped
  • 1 tsp. lime juice
  • Handful of chopped chives
  • Salt to taste

For pico de gaillo:

  • 1 tomato, chopped
  • 1/2 yellow onion, chopped
  • 2 tbsp. lime juice
  • Salt to taste

For Mexican-style rice:

  • 1 cup long grain white rice
  • 1 tbsp. butter
  • 3 tbsp. fresh cilantro, chopped
  • 2 tbsp. lime juice
  • Salt to taste

Additional toppings:

  • 1 cup cheddar cheese, shredded
  • 1 cup lettuce, shredded
  • 4 medium-sized flour tortillas


For refried beans:

Heat vegetable oil in a medium-sized pan. Add garlic and cook for roughly 2 minutes. Add in black beans, chili flakes and cumin. Mash the beans with a potato masher, slowly adding in the liquid from the can. Let the liquid simmer and cook out so that the beans are smooth while still retaining some texture.

For guacamole:

Mash avocados, onion, lime juice, chives and salt in a bowl.

For pico de gaillo:

Mix all ingredients in a bowl and set aside.

For Mexican-style rice:

Cook rice as directed on packaging. Once done, stir in butter, cilantro, lime juice and salt. Take a spoonful or two of the pico de gaillo and add it in.

For assembly:

Preheat the sandwich grill. ( The grill is key because it helps to seal all of the ingredients into the tortilla and adds a nice crunch on the exterior)

Place one room temperature flour tortilla on a clean, dry work surface. Take 1/4 of the bean mixture and spread it in the middle of the tortilla, leaving plenty of space on the sides. Grab a large handful or two of rice and pat it down on top of the beans. Sprinkle some of the shredded cheese over top of the rice, then layer on the pico de gaillo and shredded lettuce. Layer the gaucamole on top as well as any additional toppings you prefer .

Fold the sides of your tortilla so that they cover the edge of the ingredients. Holding the sides of the tortilla in place, fold the front of the tortilla over your pile of ingredients and tuck them in as tightly as possible. Slowly roll it forward to seal the tortilla.

Place the burrito in the grill and press down lightly. Allow to grill for 4-5 minutes until the tortilla gets some nice grill marks and the ingredients have warmed through. Cut the burrito in half to view all the delicious components!

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La Carnita

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Exciting. Trendy. Unique. Eclectic. Delicious.

These are all words I would use to articulate my experience at La Carnita, a Bathurst and College hot-spot that serves up their own interpretation of Mexican food.

‘Street art. Street food. Street sounds’ is how they describe themselves.

The Vibe

Without even a named sign to identify itself on the outside, La Carinta is a previously hidden gem that has been exposed to the masses. The place is crowded and buzzing with energy during dinner time with loud music playing, street art covering the walls and delicious eats and drinks being busted out from the kitchen.

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The Food 

La Carnita has a relatively small menu but each item is perfected to a tee. Their menu is economical to say the least, with no taco costing more than $4.75, allowing for great sharing options and the ability to get a little taste of everything.

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The Dish

Mexican Street Corn

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Anyone who has heard of La Carnita has probably heard of their street corn. Whenever I mentioned to friends that I was heading here for dinner they said it was a must try. And I would have to agree!

The corn is roasted and topped with crema (the Mexican version of sour creme), queso anejo ( a firm, aged Mexican cheese that is rolled in paprika) , and  arbol and ancho chili powder

Creamy, spicy, and sweet all in one bite.

Pollo Frito Tacos

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These were not the neatest food to eat but they did pack a powerful flavour punch.

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Filled with crispy chicken, a spicy honey peanut sauce, and topped with fresh crunchy green cabbage and salsa fresca


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What could be bad about fried dough rolled in cinnamon and sugar. Nothing, that’s what!

Except maybe if you added some of La Carinat’s ‘Cajeta’ –  which is their own Mexican caramel sauce creation made from sweetened condensed milk, brandy and some other secret ingredients

Tres Leche Cake

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This light and airy cake was intertwined with layers of fresh strawberries and a drizzle chocolate sauce to top it all off.

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Head to La Carnita for your Mexican street food experience!