The Cabo San Lucas is a classic seafood burrito. Layer in tortillas with slices of ripe avocado and sour cream. It certainly has Mexican roots, but the bulging carbo-bomb that we know today (thank you, Chipotle) is a California innovation with San Diego, Los Angeles and San Francisco claiming credit. Add sturdy leaves of ice-cold Romaine for crunch and texture, plus a couple of grinds of black pepper. Why not? Saute some chopped onion in a medium skillet until soft; add minced garlic in the last minute of cooking. I hesitate to call burritos "dump food" lest I offend devotees, but they really are. While veggies are roasting, make rice. Heat through. Heat Greek salad dressing in a skillet and saute bite-sized pieces of boneless chicken. Let simmer for about 20 minutes. Why not? Let the mixture simmer for about 45 minutes. Add 1 pound of peeled rock shrimp (or another variety) and let sit for 1 to 2 hours. Roll into tortillas and bake at 350 degrees for 20 minutes. To get the most flavor and nutrition out of a burrito, avoid using a lopsided ratio of filler, such as rice. Spoon in egg mixture. And Taco Bell, well, burritos are its game. Shred chicken and top with shredded Jack cheese and sour cream before folding tortilla. To make a creamy sauce simply mix vinegar and mayonnaise to taste. Roll in tortillas with chopped fresh cilantro and pickled ginger (optional) and drizzle with soy sauce and sesame oil. Healthy burrito bowls are the go if you’re looking to get a healthy Mexican fix at home. Follow her on Twitter at @roadeats. The following 25 simple ideas for burrito fillings are a road map to get you started. Serve with knife and fork. A classic veggie burrito would include refried pinto beans, red chile sauce, and shredded cheese. (Though that seems more in the wrap category. 1. If you're not a fan of chorizo or don't in the house, you can replace it with the meat of your choice: Cut-up sausage links or patties, crumbled bacon, or sliced kielbasa or ham make great alternatives. Heat your leftover pulled pork and add black beans, rice and queso fresco for your burrito. Marinate pork chunks in mojo mix and thread on skewers with tomatoes, onion hunks and pepper pieces. The distinction there is that a wrap is cold; a burrito, hot.). Add olive oil to a hot, large skillet. Serve with sour cream and salsa. Saute a 2-cup mixture of diced peppers in vegetable oil until soft. Rice if you like. The beauty of the burrito, though, is that it can hold just about anything you can fold a flour tortilla around. Pair it with blue cheese and you're done. Despite the great variety of burritos in the world, there is a "standard" that includes a number of basic Mexican ingredients. Steak Burritos for Two Wrap that up in a tortilla and enjoy the classic taste. Meanwhile, spread some cream cheese on a warmed tortilla. Add chopped onions, shredded cheddar cheese and some sliced jalapenos for heat. This one gives you the choice of carnitas or shredded pork, both of which are easy to make and can be stored for future burritos. Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine. Roll in tortillas with ricotta cheese. Beyond burritos, the filling is worth keeping on hand for last minute dinners: reheat with a splash of vegetable stock, spread in an 8-inch square baking dish, cover with shredded cheese, and broil for a cheesy Mexican-style casserole. I use the term dump affectionately, and it means that just about anything you've got in the fridge can find its way into a burrito. Spread tortillas with hummus (roasted red pepper would be good) and layer with chicken, rice cooked with lemon zest, crumbled feta, spinach. Make chicken fajita strips or prepare frozen. A cafe in Santa Fe, N.M., claims to be the originator of the breakfast burrito. This one combines cooked shrimp or lobster, Jack cheese, coarsely chopped cilantro, and refried beans. If you're in the mood for a steak burrito, turn to the iconic carne asada. Layer the meat with refried beans, chopped onion and shredded Jack cheese. And please call them chimichangas when they are deep-fried. Saute in large skillet. Add some sauteed onions, ground cumin and chopped tomato and dinner is ready. Breakfast burritos are a tasty way to start the day—and once you realize how easy they are to make, you'll be filling and folding these at home all the time. Classic Combinations for Burrito Fillings. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber. To complement the meat, simply add diced green chiles, shredded Jack or mozzarella cheese, and Spanish rice. A classic burrito filling of cooked ground beef with taco seasonings, refried beans, shredded cheese, chopped tomatoes and onions and a healthy dose of salsa.