Tri Tip Burrito
A loaded tri tip burrito with rice, pinquito beans, salsa, and cheese in a warm flour tortilla. The Central Coast answer to the California burrito.
Tri tip and the burrito are a natural fit, and the Central Coast has its own claim here. Pile the cut with rice, pinquito beans, cheese, and salsa, and you have a full meal built straight out of the leftovers, the same beans that sit on the Santa Maria plate doing double duty inside the tortilla.
Want the California burrito move? Add a handful of fries inside before you roll. It is messy, it is huge, and it is exactly what you want after a long cook.
Ingredients
- 1 lb cooked tri tip, sliced or chopped
- 4 large flour tortillas
- 2 cups cooked rice
- 1 1/2 cups pinquito or pinto beans, warm
- 1 1/2 cups shredded cheese
- 1 cup salsa
- Guacamole or sour cream, optional
- Hot sauce, to taste
Instructions
- 1
Warm a tortilla until soft and flexible. A cold tortilla cracks when you roll it.
Warm them one at a time on a dry griddle or a few seconds over a flame.
- 2
Layer down the center: rice, beans, tri tip, cheese, and salsa, adding guacamole, sour cream, or hot sauce if you want them. Do not overfill or it will not close.
Keep the filling in a tight line a third of the way up so you have tortilla to fold over it.
- 3
Fold the sides in, roll it tight, then crisp the seam-side down in a hot dry pan for a minute to seal it.
That quick toast on the seam is what keeps a big burrito from unrolling on you.
Nutrition Facts
Per serving
- Calories
- 640
- Protein
- 34 g
- Fat
- 24 g
- Sat. Fat
- 9 g
- Carbs
- 68 g
- Fiber
- 8 g
- Sodium
- 980 mg
- Cholesterol
- 75 mg
Values are estimates based on standard ingredients and serving sizes.
Related Recipes
Tri Tip Tacos
Sliced or chopped tri tip in warm tortillas with onion, cilantro, salsa, and lime. The fastest, best thing to do with leftover Santa Maria tri tip.
Tri Tip Torta
Tri tip piled on a toasted telera roll with beans, avocado, salsa, and pickled jalapenos. The Mexican sandwich that out-sandwiches the sandwich.
Pinquito Beans
The signature side of Santa Maria BBQ. Small, pinkish-brown beans simmered with bacon, tomato sauce, and spices. Creamy but holds its shape.
Tri Tip Salad
Sliced tri tip over greens with cherry tomatoes, avocado, cotija, and a lime vinaigrette. The light, fresh way to stretch the leftovers.