Last year my best friend’s mum quietly asked me to help plan a surprise fortieth birthday. The original plan was pizza, but with Ali’s huge family—five brothers, eight nieces and nephews, my five kids, and in‑laws—pizza would’ve left people hungry. I volunteered to handle the food and proposed a build‑your‑own burrito bar instead.
I often make pulled pork for crowds because it’s economical and filling, so I slow‑cooked two giant pork shoulders until I had two large pans of tender pulled pork. I also prepared garlicky refried beans, fluffy rice, fresh pico de gallo, guacamole, and shredded Cheddar and pepper jack cheeses. The spread turned out exactly as I hoped: plentiful and crowd‑pleasing.
At the party Ali’s younger brother Ian—towering over everyone at well over six feet tall—asked if I’d eaten yet. I hadn’t, so he brought me to the buffet and watched me build a burrito. I layered refried beans, rice, pork, cheese, pico de gallo, and guacamole, then reached to roll it. Ian stopped me and insisted I do it “Neato Burrito style.”
He lined the burrito with Ranch dressing, added a stripe of barbecue sauce, then crushed a handful of Fritos over the top. It sounded odd to me, but I wasn’t about to argue with a six‑four Scotsman—and the result was surprisingly perfect. The crunchy chips, creamy Ranch, and tangy barbecue balanced the spicy pork, guacamole, pico de gallo, cheese, rice, and beans in a way I hadn’t expected. Since that day, my kids beg for Ian’s Neato Frito Over‑stuffed Burritos on repeat.
Recipe Notes:
- You’ll be testing the limits of tortilla durability with these overstuffed burritos. To keep them closed and easier to handle, wrap each finished burrito tightly in foil.
- For extra flavor, briefly warm an unstuffed tortilla directly over a low burner. Move it around until the underside has small charred spots and the top shows tiny bubbles. Stuff and roll the tortilla quickly so it doesn’t become stiff.
Neato Frito Over-stuffed Burritos
Rebecca Lindamood
Ingredients
- Per Burrito:
- 1 large flour tortilla
- 1/4 cup refried beans
- 1/4–1/3 cup hot rice
- 1/3–1/2 cup hot pulled pork
- 1/4 cup shredded Cheddar or pepper jack cheese
- 2 tablespoons guacamole
- 1/4 cup pico de gallo
- 1 tablespoon Ranch dressing
- 1 tablespoon barbecue sauce
- 1/4–1/3 cup Fritos corn chips, crushed
Instructions
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Optional: For a smoky flavor, quickly warm an unfilled tortilla over a low burner with tongs. Move it constantly until the underside has small charred spots and the top develops tiny bubbles. Remove and stuff immediately so the tortilla remains pliable.
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Spread refried beans in a strip about 2 inches wide, leaving roughly 2 inches clear at each end. Add the rice, then the pulled pork, followed by cheese, guacamole, pico de gallo, Ranch dressing, and barbecue sauce. Lightly crush Fritos and scatter them over the top.
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Fold the nearest side of the tortilla over the fillings and use it to pull the ingredients back, tightening them as you go. Fold both ends in, then continue rolling until the burrito is sealed. Wrap tightly in aluminum foil to keep it closed. Serve with extra pico de gallo, Ranch, and barbecue sauce if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific brands and quantities you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creation.
If you need recipes for the pulled pork, guacamole, pico de gallo, or homemade Ranch dressing, I have tried versions that pair well with this burrito and that you can prepare ahead to streamline assembly.