Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice Recipe

Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice Recipe

[Photograph: Suzanne Lehrer]

Eating a burrito for lunch is great; wiping guacamole and steak drippings off your keyboard is not.

This make-ahead burrito is designed to be condiment-free; each filling component is precooked and individually seasoned so the flavor is already there when everything gets wrapped up and cozy in the tortilla. Thick, tomato rice serves as the base for crispy sauteed mushrooms and roasted peppers and onions sprinkled with chili powder. The cheese is only just melted when you heat in the microwave, so there's no risk of anything getting soggy overnight.

You can also modify this to your personal burrito preferences; I omitted beans because they can sog out but go ahead and add them in if you have a moral objection to a bean-less burrito. If you want to skip the wrap, the filling works great on its own as Mexican-style rice bowl.

Each part of this burrito is individually flavored, so no condiments needed. The rice is cooked in fresh tomato juice, and onions and peppers are sprinkled with chili powder and roasted until crispy to add texture. With all the fillings pre-cooked, this is incredibly easy to reheat at work.

  • Yield:serves 2
  • Active time: 20 minutes
  • Total time:40 minutes


  • 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons
  • 1 large green bell pepper, halved, seeded, cut into strips
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup basmati rice
  • About 1 cup tomato juice, preferably from canned San Marzano tomatoes
  • 1 tablespoon unsalted butter
  • 10 ounces baby bella or cremini mushrooms, sliced 1/4-inch thick
  • 1/2 cup shredded Cheddar cheese
  • 2 large or 4 small flour tortillas


  1. 1.

    Preheat oven to 450 degrees F. Toss onions and peppers with 3 teaspoons oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well coated. Lay in single layer on parchment-lined baking sheet. Roast until onions are charred in spots and peppers are tender and beginning to brown, about 25 minutes.

  2. 2.

    Cook rice according to package instructions with tomato juice (instead of water or stock) and butter. Meanwhile, heat 1 teaspoon oil in large skillet over high heat until shimmering. Add mushrooms. Sprinkle with 1/4 teaspoon each salt and black pepper. Cook without moving until well-browned, about 2 minutes. Reduce heat to medium-high and cook, stirring, until mushrooms release juices and brown. Add remaining 1/2 teaspoon oil if needed. Turn heat down slightly and cook, stirring occasionally, until thoroughly browned and lightly crisped, about 5 minutes longer.

  3. 3.

    Let vegetables and rice cool, then toss together in a large bowl. Sprinkle 2 tablespoons Cheddar onto each tortilla; divide rice and vegetable mixture between them on top of cheese. Sprinkle 2 more tablespoons Cheddar into each tortilla over vegetables. Fold in sides of tortillas and tightly wrap. Store in refrigerator until ready to eat. To reheat, cover with lightly damp paper towel and microwave about 1 minute 30 seconds to heat through and melt cheese, flipping halfway through. Let sit 1 minute before cutting.