The Cheesy Bean and Rice Burrito Copycat: Recreating the Drive-Thru Classic at Home

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Execution hinges on assembling the layers so the tortilla remains intact during rolling and eating. Start with 10-inch or 12-inch large flour tortillas. Cold tortillas crack and tear when wrapped around warm fillings; warming them on a dry skillet or inside a damp paper towel in the microwave for 15 seconds ensures maximum elasticity.

For the seasoned refried beans, simmer canned pinto beans with a splash of water, a teaspoon of vegetable oil, ground cumin, and garlic powder. Mash them until velvety smooth. For the Mexican seasoned rice, sauté long-grain white rice in vegetable oil until translucent, then simmer in tomato bouillon broth seasoned with onion powder and oregano until tender and dry.

Lay the warm tortilla flat. Spread 3 tablespoons of warm refried beans down the lower center third. Layer 3 tablespoons of warm rice directly over the beans. Drizzle 1.5 tablespoons of warm nacho cheese sauce along the length of the rice, followed by a generous tablespoon of the creamy jalapeño sauce.

Fold the left and right sides of the tortilla tightly inward over the fillings. Pull the bottom edge firmly over the sides, tuck the edge under the filling mass, and roll forward into a snug cylinder.