Part of the genius of Chipotle’s business model is that burrito ingredients are cheap. What you’re paying for is the convenience of having burritos on demand, along with the labor that Chipotle’s employees put into making your burrito as perfectly cylindrical as possible.
But if you keep tortillas, rice, beans, salsa, vegetables, and other fillings in your fridge, you, too, can make beautifully tubular burritos—and for much less money than you’d spend in a fast-casual Cal-Mex chain. Watch this video to find out how:
For filling ideas, check out Slate’s recipes for refried beans, guacamole, and pico de gallo.
