Everyone loves burritos, but they don’t become the perfect party food until you make them bite-sized. And that’s far easier than you think! You can even start with pre-made flour tortillas and use a cookie/biscuit cutter for your circles. These will go fast, so make lots!
I made these for a picnic with friends at an outdoor symphony. Although I used refried beans and jalapeno cheese as the filler, you can mix whatever fillings you want!
Prep work: If you want to serve these with store-bought salsa for dipping, simply move to step one. If, however, you would like to serve them with creamy cilantro dip, preceded to the end of this post prior to preparing the burritos, where you will find the creamy cilantro dip recipe.
Making the Mini Burritos:
Step one: Although I rolled out homemade flour tortillas and cut them then cooked, it’s far more simple to simply cut, then warm up, store-bought flour tortillas in the microwave for a few seconds to make them roll easily. I used a 3.5″ cutter, but really any size of round cookie/biscuit cutter will work (And you can fry an egg in the tortilla ring left over the next morning and top with cheese and salsa and even the leftover refried beans!)
Step Two: Heat up a can of refried beans. You will need about 1 tablespoon per mini tortilla.
Step Three: Slice string cheese. One piece of string cheese will fill 6 mini burritos. I used jalapeno string cheese slices. You can use any kind if you can’t find this one, it does add a small flavor kick. Cut string cheese slices lengthwise then add 2 more cuts to divide the lengths into thirds. (this makes 6 pieces)
Step Four: If you used uncooked homemade tortillas, cook them before this next step, if you are using store-bought flour tortillas, just warm them a few seconds in the microwave to make them warm and pliable (about 15 seconds but it depends upon your microwave wattage)
Step Five: Spread a thin layer of refried beans on each mini tortillas circle and top with the small piece of string cheese.
Step Six: Here is how you roll a burrito: First fold the sides over, then the bottom:
I like to insert pretty toothpicks into each photo as shown on the top picture to make them easy to serve. Best served warm but room temp still works great!
And here they are at the picnic where they were voted “Best Savory Dish” at the prize giveaway at the end of the event!
Want to serve them with Creamy Cilantro Dip?
Just blend together:
1/2 cup freshly chopped cilantro leaves
1 lime, juiced