We are heavy Mexican food eaters over here. Back in the day (before we moved across country), there was a Mexican restaurant we would frequent so much where anytime we visited a new town, we always knew our evening (if it involved food) would probably end at that restaurant. Times are little harder now and would have to travel across at least four states to get to that restaurant.

Since, I’m not really in the mood for driving the distance every time I want me some Mexican food, and often just a simple burrito will do, I’ve had to hone my burrito making skills to satisfy my craving which might hit at any moment.

To start, I use brown rice, which I prefer, and if I use white, then Jasmine is also a favorite.

These beans were soaked. Are you impressed? I am. I always impress myself when I am able to wait through overnight soaking and hours of boiling dry beans. You should try it sometime. You might also impress yourself.

When it comes to onions, I have no shame. I just hope, for your sake, that you never meet me after I’ve eaten one of these because a burrito wouldn’t be a burrito without onions.

Tomatoes. My neighbors bounty ended a few weeks ago, so I’m back eating Roma tomatoes.

This here is the magic sauce. I’ll tell you more about that later because it takes this simple burrito to a land far, far away, and it’s definitely a GOOD place.

I don’t know why I must always use hot salsa. It burns my mouth and I have to always have something cold near by for drinking, but it is so good going down.

Add a little cheese. Okay, so add a lot of cheese.

I have nothing against lettuce, but it doesn’t go in my burritos. Spinach all the way baby!

…and now for the perfect burrito wrap and roll. Fold both sides (about 1/4 the diameter on both sides) leaving about a visual is half of your content. Fold the sides in enough so they stay fold long enough for you to grab the bottom of the tortillas to roll.

Try to keep the fold line all the way down on each side of the burrito to capture all of the inerds (sorry, I just wanted to say that – Is that even a word?) of the burrito.

“Look Mom, one hand!”

Okay, just like with any activity that poses danger, you should really be using two hands to roll. That way, you can catch anything that might want to escape and will all of a sudden pop out. Two hands is especially handy if you just so happen to put a lot of stuff (as I often do) inside of the tortillas. Whenever I make things at home, I sometimes make them big and I mean really big. We don’t do flat Taco Bell burritos (not a plug even though Taco Bell got me through my first trimester) over here.

There you have it. A nicely rolled burrito that is ready to be topped with any extras or accepted and eaten just the way it is.