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San Francisco's Mission-style burrito wraps rice, beans, meat, and salsa in a massive flour tortilla. This protein-packed, family-sized burrito is a Bay Area institution that's a meal in itself.
Warm the large flour tortillas in a dry skillet over medium heat for 30 seconds on each side, ensuring they become pliable but not crisp.
Prepare the filling components: steam or microwave the cooked rice until hot and fluffy; gently heat the black beans in a saucepan with salt and pepper.
Slice the grilled steak into thin strips, letting it rest for 5 minutes before slicing to retain juices and tenderness.
Set up a burrito assembly station with all ingredients: tortilla, rice, beans, steak, Monterey Jack cheese, salsa, guacamole, lettuce, cilantro, sour cream, and lime juice.
Layer rice, beans, steak, cheese, salsa, guacamole, lettuce, and cilantro near the center of each tortilla. Drizzle with lime juice, add sour cream, and fold tightly: tuck in the sides, then roll up from the bottom, keeping fillings compact for a symmetrical burrito.
Briefly sear each wrapped burrito in a hot skillet, seam-side down, for 1 minute to seal and toast. Serve immediately while warm.
