We have some version of tacos or burritos multiple times per week at home.
Sometimes burritos or a burrito bowl is the main course, and other times we use leftovers to make burritos for lunch or snacks the next day.
And, while I may be satisfied by a single bean and cheese burrito for lunch, the teenagers in my house are not.
So we often look for side dishes to add to our burrito meals.
A typical burrito has meat, cheese, spicy seasoning, and a flour tortilla. It can be a dense dish.
Therefore, adding lighter sides like fruit, salads, rice, and vegetables rounds out the nutritional value of a meal.
Try serving some tortilla soup with burritos in a southwestern soup and sandwich combo. Roasted potatoes or home fries, chips and salsa, and snacks like jalapeno poppers are also nice treats along with burritos. And finally, don’t forget to end with a sopapilla and glass of watermelon agua fresca.
Keep reading for an assortment of recipes and suggestions for side dishes that you can make to go with your burrito dinners.
- What to Serve With Breakfast Burritos
- What to Serve With Lunch and Dinner Burritos
- Soup to Eat with Bean and Cheese Burritos
- Snack Food to Serve with Pork Burritos
- Healthy Choices for Frozen Burritos
- Salads to Serve with Steak Burritos
- Seasoned Rice Sides for Burritos
- Vegetable Sides for Pork Burritos
- Sauces and Dips for Burritos
- Sauces to Serve With Smothered Burritos
- Desserts to Serve with Burritos
- Drinks to Serve with Burritos
- Final Thoughts
What to Serve With Breakfast Burritos
Breakfast burritos, a collection of breakfast ingredients wrapped in a flour tortilla, have been a popular menu item in restaurants across the American Southwest for over 50 years, though they were eaten many years before that.
A typical breakfast burrito will contain scrambled eggs, a choice of meat like bacon, ham, or chorizo, and cheese.
Salsa and sour cream are also frequent toppings for breakfast burritos.
Of course, breakfast burritos are not just for breakfast. They are great any time of day for a meal or a snack.
Likewise, seasoned fries and fresh fruit complement all kinds of burritos.
Potatoes are a fantastic addition to a breakfast burrito. Often you will see them as an ingredient to wrap into the tortilla with the eggs and cheese.
However, if you are creating a breakfast or brunch spread, you may want to make the potatoes a side dish. You might try crispy hash browns or tater tots. But consider Home Fries.
Peel some Yukon Gold potatoes (or keep the skins on if you like them) and boil for 5 minutes.
Remove from the water and cool until you can handle them. Cut the potatoes into bite-sized pieces.
In a skillet, heat 2 tablespoons of olive oil. Add some chopped onion and cook until they soften.
Add the potatoes to the skillet and cook stirring occasionally until crispy on the outside about 8 minutes.
Top with salt, pepper, parsley, and garlic powder just before the end of the cooking time.
A chopped fruit salad is an excellent addition to the starch and protein-heavy breakfast burrito. Try cantaloupe, pineapple, and strawberries for a fresh taste.
Another fresh fruit option is to make bionico, a fruit salad topped with a sweet, creamy dressing and shredded coconut, raisins, and nuts.
Bionico has its roots in Guadalajara, Mexico as a popular street food.
Make it at home by cutting up some cantaloupe, honeydew, bananas, apples, papaya, or other fruits you enjoy.
Make the dressing by combining ⅓ cup of Mexican Crema, ⅓ cup of plain yogurt, ⅓ cup of sweetened condensed milk, and 1teaspoon Mexican vanilla.
Still until well combined then pour over the fruit. Add toppings to the salad like shredded coconut, chopped pecans, raisins, or granola.
What to Serve With Lunch and Dinner Burritos
Around my hometown and state, burritos are an any-time-of-day food, regardless of what is in them.
But for the purposes of discussion, Let’s think about burrito contents that aren’t traditionally breakfast-y.
If you are accustomed to eating at chain restaurants that are known for Mission-style burritos due to the huge variety of options to put into your burrito: rice, potatoes, a variety of beans, beef, chicken, pork, cheese, and salad vegetables.
You can get a whole meal wrapped in a tortilla.
However, a more traditional Mexican burrito will have only 1 or 2 ingredients: steak or ground beef, beans, and cheese.
The other ingredients like rice and vegetables are served alongside.
Soup to Eat with Bean and Cheese Burritos
If you consider the burrito to be like a rolled sandwich, then soup is a natural accompaniment to a traditional Mexican burrito.
Consider having soup for dinner one night, then the next day, have leftover soup as a side for a frozen burrito for lunch.
3.Chicken Tortilla Soup
Chicken tortilla soup is hearty and delicious. A bowl of tortilla soup and a couple of bean and cheese burritos make a satisfying meal.
Try this recipe for a tomato-based chicken tortilla soup with pinto beans, black beans, and corn.
For a lighter tortilla soup, try this one that is chicken broth-based and doesn’t have beans.
- 6 c chicken broth
- 3 cups cooked and shredded chicken (breasts and thighs work beautifully for this)
- Small bag of frozen corn
- 1 small sweet onion chopped fine
- 1 can ro-tel (diced tomatoes and green chiles)
- 1 can stewed tomatoes
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- ½ teaspoon pepper
- 1 teaspoon salt
- 6-8 corn tortillas cut into 1” strips.
Combine everything in a large stockpot. Simmer until the tortillas begin to dissolve (30 minutes). Serve topped with shredded cheese.
Use some of the crispy leftover nachos as croutons. This soup freezes beautifully and tastes better and better the longer it cooks.
4.Black Bean Soup
The vegan black bean soup recipe is a hearty complement to a bean and cheese burrito or to add vegetables to a carne guisada burrito.
This soup contains black beans, roasted peppers, tomatillos, carrots, and a host of seasonings for a complex flavor.
Start with canned black beans and make them in your pressure cooker for a quicker meal.
Tacos and burritos share many ingredients. If you are creating limited ingredient burritos, try making taco soup for additional goodness.
Brown 1-2 pounds of lean ground beef in a stockpot.
Then add taco seasoning, black beans, ranch-style beans, frozen corn, Ro-tel, and beef broth. Let it simmer for 20-25 minutes and serve with tortilla chips and burritos.
Snack Food to Serve with Pork Burritos
If you are having a party, or just lunch, you may want some snack-type foods to complement your burritos.
Chips and salsa or nachos and jalapeno poppers are popular sides for any kind of burrito including beef, pork, chicken, or just bean and cheese.
6.Chips / Nachos
A basket of corn tortilla chips and a bowl of your favorite salsa are typical side dishes for burritos. The chips add a nice crunchy texture to an otherwise soft dish.
If you like cheesy chips, top the chips with grated cheese and bake them in the oven for 5-10 minutes until the cheese is melted.
To make jalapeno poppers, take a jalapeno and slice it in half longways. Cut off the stem and remove the seeds.
Fill the open pepper with cream cheese, then wrap half a strip of bacon around the slice of filled jalapeno.
You can cook these on a parchment-lined baking sheet at 400 degrees for about 15 minutes until the bacon is as crispy as you like it.
You can also grill them in a grill basket or on aluminum foil. Keep an eye on them and cook until the bacon reaches your desired level of crispiness.
Healthy Choices for Frozen Burritos
Burritos tend to be heavy on proteins and starches. You can add nutritional value to your burrito dinner by serving them along with salads, vegetables, or rice.
Also, if you are looking for a way to improve the nutritional value of burritos, consider making a burrito bowl and leaving out the tortilla and chips altogether.
Place your steak or chicken in a salad and some cilantro rice and top with crema and pico for a healthier meal.
Salads to Serve with Steak Burritos
8.Black Bean and Corn Salad
Try this cold salad with a carne guisada or a chicken burrito.
Ingredients for the Salad
- 2 cans of black beans, drained and rinsed
- 1 1/2 cups sweet corn kernels fresh or frozen
- 1/4 cup red onion minced
- 1 red bell pepper diced
- 1 avocado peeled, pit removed, and diced
- 1 jalapeno ribs and seeds removed, then minced
Ingredients for the Dressing
- 1/3 cup cilantro leaves chopped
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- Place all the salad ingredients into a large bowl.
- Wish together the dressing ingredients in a small bowl then pour over the salad. Toss to coat. Keep refrigerated unto ready to serve.
9.Avocado and Mango Salad
Try this light, tropical salad with a spicy beef or pork burrito. Shred butter lettuce in a large bowl.
Add to the lettuce cubed mango and avocado, diced red onion, and halved cherry tomatoes.
Crumble queso fresco over the top. In a small bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and pepper. Drizzle over the salad and toss gently.
There is no reason to overlook the humble garden salad. Use romaine or butter lettuce and chopped tomato.
Add in chopped cucumber, diced red onion, and some crumbled queso fresco. Top with your favorite dressing like cilantro-lime vinaigrette or spicy ranch.
Seasoned Rice Sides for Burritos
11.Cilantro Lime Rice
The combination of cilantro and lime is light and refreshing. Rice is a good complement to a burrito that has heavy fillings like pulled pork or ground beef and refried beans.
Cilantro rice is simple — just cook some white rice, toss it with some finely chopped cilantro, and a squeeze of lime juice.
Mexican rice is the perfect addition to any Mexican or Tex-Mex meal. It is also simple to make.
In a large skillet over medium heat, add 2-3 tablespoons of oil and 2 cups of uncooked rice.
Cook rice, stirring frequently until it is golden brown.
Then add 8 ounces of tomato sauce, 4 cups of water or chicken broth, ½ teaspoon of cumin, ¼ teaspoon of pepper, ½ teaspoon of salt, ½ teaspoon of garlic powder to the pan.
Bring to a boil, then reduce heat, cover and simmer for 25-30 minutes until the water is absorbed and the rice is done.
Vegetable Sides for Pork Burritos
Jicama is a root vegetable that looks like an oddly shaped potato. It has a slightly sweet flavor and the texture is about the same as an apple. You can use jicama to make a slaw.
Thinly slice and julienne 2 carrots, 1 jicama, 1 red bell pepper, ¼ head of red cabbage, and ½ red onion.
Whisk together 6 tablespoons of olive oil, 6 tablespoons unseasoned rice vinegar, 3 tablespoons lime juice, 1 tablespoon minced cilantro, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sugar, ½ teaspoon chili powder, and ½ teaspoon red chili flakes. Drizzle over the slaw and toss to coat evenly.
Alternatively, make the slaw from jicama, napa cabbage, and mango.
Then make the dressing in your blender or food processor by combining 1/4 a cup of mango, 2 tablespoons of olive oil, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 2 teaspoons of lime juice, 1 clove of garlic, ½ teaspoon of red pepper flakes, and salt to taste.
14.Street Corn (Elote)
Street corn is corn on the cob that is grilled and topped with extra seasonings to add some kick to an otherwise normal side dish.
Start with fresh ears of corn. You can shuck them completely, or pull the shucks backward and leave them attached like a handle and only remove the silk.
Next, Soak the corn in a pitcher of water for a couple of hours before grilling to help it retain extra moisture.
Cook the corn on the grill until it is heated through and has a delightful smoky flavor.
For the sauce, combine ¼ cup mayonnaise, ½ cup Mexican Crema or sour cream, ½ cup Cotija crumbles, 2 cloves of garlic, minced, ¼ teaspoon of salt, ¼ c of cilantro, finely chopped, and ½ teaspoon chili powder.
While the corn is still hot, spread the sauce liberally on the ears of corn and serve along with your burritos.
You can make a shortcut version of street corn by sprinkling it with Tajin seasoning, Cotija or queso fresco crumbles, and a squeeze of lime.
If you prefer corn off the cob, simply heat the corn on the stove then add the sauce ingredients once it is hot.
Beans are a typical and flexible staple ingredient in Mexican and Tex-Mex cuisine. You can serve a pot of nicely seasoned black beans or pinto beans with your burritos.
But if you want to step outside the box, make some Frijoles Borrachos, or drunken beans.
Typically you start this recipe by soaking your pinto beans overnight, then cooking them slowly for several hours.
If you need to speed up the process, use canned pinto beans, to begin with.
Also, the recipe calls for soaking dried chile peppers, so set aside about 30 minutes to soak then mince the chiles.
- Heat a dutch oven over medium heat and add 2 tablespoons of cooking oil
- Add 1 finely chopped onion, soaked and minced Morita chiles, and seeded and 1 chopped poblano chile to bacon fat or avocado oil and cook, frequently stirring, until vegetables soften, 6–7 minutes. Add 3 cloves of minced garlic and cook for 2 more minutes. Turn heat to medium-low, add ½ cup of tequila, and cook until evaporated, 3–4 minutes.
- Increase heat to high; stir in 2 1/2 cups water, reserved chile water (from soaking the Morita chiles), 2 bay leaves, 2 teaspoons of salt, soaked beans, and 1 teaspoon coriander seeds, and bring to boil.
- Cover, transfer to a 275-degree oven and cook until the beans are just soft, 45–60 minutes.
- Remove the pot from the oven. Discard bay leaves. Stir in 12 ounces of Mexican beer and ¼ cup tomato paste and bring to a simmer over medium-low heat. Simmer vigorously, frequently stirring, until liquid is thick and beans are fully tender, for about 30 minutes. Serve with lime wedges, cilantro, and cotija.
Sauces and Dips for Burritos
Sauces are where the flavor really comes from in Tex-Mex and Southwestern dishes.
A couple of tablespoons of sauce make the difference between a burrito that is too dry and one that is perfect.
16.Pico de Gallo
Pico de Gallo is a chunky salsa that makes a beautiful and delicious addition to burritos and other meals.
The way to get the best pico is to make it a day before you want to use it and let it sit in the fridge overnight.
To make pico de Gallo, combine 3-4 diced tomatoes, 1 cup chopped onion, and 1-3 jalapeno peppers in a glass bowl.
If you prefer hotter salsa, leave the seeds in the peppers. If not, remove the seeds. (wear gloves when handling peppers if you are not familiar with handling them.)
Add in ½ cup of cilantro finely chopped. Sprinkle on ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon freshly squeezed lime juice.
Mix well, then cover and store in the refrigerator overnight.
Salsa is a huge category. You can find all kinds of salsa from the very mild to the incredibly spicy. Roasted salsas have a smokier flavor.
You might also try salsa verde, green salsas made from tomatillo instead of tomatoes.
Other good salsa options include fruit salsas with mango or pineapple that have both a sweet taste and a spicy kick.
Fresh guacamole is incredibly easy to make. Scoop out a fresh avocado into a bowl.
Then add some diced and seeded tomato, diced onion, a sprinkle of cayenne pepper, and a squeeze of fresh lemon juice. Then mash the ingredients together until it is all well incorporated.
19.7 Layer Dip
This 7-layer dip makes a great side dish for a party. (Ok – I know it has 8 layers. It’s just what my family and the internet have always called it.)
It has a little bit of everything in it, so if you have simple burritos, this dip has everything else you need to round out the meal.
Make this dip by spreading each ingredient on top of the previous one in a serving bowl or baking dish. It is served cold, so you don’t need to worry about an oven-safe dish.
Spread the layers in this order (The first ingredient will be the bottom layer).
- 1 can of refried beans (or homemade refried beans)
- 2 cups guacamole
- Salsa 2 cups
- Combine sour cream, taco seasoning and lime juice in a small bowl then spread on top of the salsa. 2 ½ cups
- Shredded Monterrey Jack and cheddar cheese (total 1 ½ cup)
- Shredded lettuce 2 cups
- Chopped tomatoes ½ c
- Sliced black olives ¼ cup
Keep it in the refrigerator until you are ready to serve.
20.Mexican Crema or Sour Cream
Crema is slightly different from sour cream, though both are good choices for a burrito topping.
Crema is especially good on a spicy burrito to help cool down the spices. If you don’t have crema at your local market, you can make it at home.
- Combine 1 cup of heavy cream and 2 tablespoons of buttermilk in a glass jar.
- Cover and let the mixture sit at room temperature for 12 to 24 hours.
- Then stir in a tablespoon of lime juice and a pinch of salt and your crema will be ready to serve.
- Store any leftover crema in the refrigerator for up to 2 weeks.
Sauces to Serve With Smothered Burritos
You may see a burrito on a restaurant menu describes as wet or smothered.
This means that it is completely covered in some kind of sauce and you will need to eat it with a fork instead of just picking it up and eating it with your hands.
21.Queso (Chile con Queso)
Queso or Chile con Queso is a cheese sauce that you may typically think about pouring over nachos.
However, it is a wonderful addition to your burrito as well. You can make a quick batch of queso at home by melting Velveeta or a similar product and stirring in a can of Ro-Tel (chopped tomatoes and green chiles).
A better option for homemade queso is to begin with real freshly grated cheddar or pepper jack cheese, vegetables, and spices.
The key ingredient to making smooth queso is evaporated milk.
- Melt 1 tablespoon butter in a saucepan over medium and saute ½ c finely diced onion until it is softened, about 4minutes.
- Add 2 cloves of garlic, minced, and sautee for 30 seconds.
- Next, add 1 diced Roma tomato (seeded) and 4 ounces of chopped green chiles or jalapenos. Then stir in ½ teaspoon each of cumin and cayenne pepper.
- Mix in 1 tablespoon of cornstarch, then pour in 13 ounces of evaporated milk. Stir well to combine everything and bring to a boil.
- Add in ½ pound of grated cheese and stir constantly until the cheese is melted and the sauce is smooth.
- Immediately remove from heat and serve warm.
22.Chili con Carne
Chili con carne is ground beef in a rich tomato broth. You may spark a debate if you ask whether or not real chili should have beans in it.
Try it in Texas and you’ll get really passionate answers on both sides of the argument. Whether you like it with or without beans, try pouring a generous scoop of chili over your burrito.
And, don’t feel limited to serving it with beef and bean burritos. Chili con carne is good on chicken and rice burritos as well.
You can find hundreds of chili recipes online, but here is a quick and easy way to make chili if you are short on time.
In a large stockpot brown 2-3 pounds of lean ground beef. Stir in 2 packets of chili seasoning that are already mixed.
Add 12 ounces of tomato juice and 14 ounces of tomato sauce. Simmer for 10-15 minutes. You can add cans of beans also if you are a beans-in-chili supporter.
Ranchero sauce has a tomato, onion, and chile pepper base.
It is cooked through and then blended until it is smooth for a silky red flavorful sauce that is perfect for smothering a burrito or just about anything else.
- In a large pan, heat 1 tablespoon of olive oil 1 medium onion, chopped, and 2 jalapenos chopped. (Remove the seeds for milder sauce and leave them in for spicier sauce). Sautee for 4-5 minutes.
- Next, add 3 cloves of garlic and cook for 30 seconds.
- Add 2 cups of diced tomatoes (or a 16-ounce can), ¼ cup of chopped cilantro, and 1 cup of chicken broth. Simmer for 2 minutes.
- Stir in 1 tablespoon each of ancho powder, guajillo powder, and chipotle powder; 1 teaspoon each of cayenne pepper, Mexican oregano, and cumin; and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Transfer the sauce to a food processor or a blender and puree until smooth.
Desserts to Serve with Burritos
After you eat your fabulous burrito dinner, if you still have room for dessert, you need something interesting to complement the spicy goodness of your dinner.
Sopapillas are a fried dough pocket that by itself is not sweet. In fact, some people use them as the base for tostadas.
But as a dessert, each person can control the amount of sweetness they want.
Serve your freshly cooked sopapillas by dusting them lightly with cinnamon and sugar and offer honey for a dipping sauce.
- Combine 4 cups of flour, 4 tablespoons of shortening, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 ½ cup of warm water in a bowl. Mix until smooth. Cover and let it rest for 20 minutes.
- Heat oil in a deep fryer or your dutch oven to 375 degrees.
- Roll out the dough to 1/4 inch thick. Cut into 3” squares.
- Fry the dough until it is golden brown on each side. If you are using a dutch oven or skillet, you’ll need to turn them over halfway through.
- Drain on paper towels and serve hot.
Drinks to Serve with Burritos
If you want an authentic drink to accompany your burrito dinner, make a big jug of agua frescas or have some Corona beer.
Agua frescas is simply seasonal fruit, sugar if needed, and water blended together. Cantaloupe, honeydew, pineapple, strawberries, papaya, or guava.
Watermelon also makes a great drink, but with a slightly different recipe.
For most fruits, combine 4 cups of cut up fruit with 3 cups of water. Blend until smooth.
Taste and see if you want to add sweeteners like sugar, stevia, or agave and mix again. Serve over ice.
Watermelon already has so much moisture in it, that you need less water.
Combine 4 cups of seeded watermelon, ½ cup water, (½ cup sugar – optional) in your blender. Blend until smooth and serve over ice.
For all the flavors of agua fresca, try adding some crushed mint leaves or a squeeze of lime for additional flavor.
Burritos are highly versatile and make an easy meal that almost everyone likes.
You can make Mission Style burritos filled with everything, or Mexican burritos that have only one or two ingredients like beef and refried beans or beans and cheese.
Then just pick your favorite sides: fresh fruit, potatoes, rice, hearty soups, sauces, chips, and queso . . . the options are endless.
Don’t forget to add a dessert like sopapillas and a traditional and refreshing glass of watermelon agua fresca.
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