As a food editor, there’s no chain restaurant harder to keep up with than Taco Bell. The fast food juggernaut is always releasing creative new menu items, from Dirty Baja Blast to, wait for it, ...

When asked about the rice vs. no rice debate, former San Francisco Chronicle food critic Michael Bauer mentioned that Taqueria La Cumbre, long credited with creating the Mission burrito in the ...

Start with pinto beans. They're spicier than Chipotle’s black beans and have more flavor. Then, add white rice, followed by ...

From late-night al pastor to cheese-crusted legends, these SF burrito spots deliver bold flavor in every perfect wrap.

Taste 3 Dane Rivera. Beans: 5. This is the real deal, fluffy, tender (I’m tasting oregano and garlic in there), flavorful, and there is a lot of ‘em.

This burrito variety is stuffed with beans, rice, sour cream, salsa, guacamole, meat, and cheese, and is then covered and soaked with tangy tomato-based or green salsa, similarly to enchiladas.

The second burrito had rice noodles, tamarind vinaigrette, grilled steak laab, pickled mixed vegetables, and crushed peanuts. I have no one to blame but myself on this.

Mango salsa or mango chutney, to serve. 1. Heat the oven to 400 degrees. Spritz a large baking dish with cooking spray. 2. Remove the meat from the cooked chicken, discarding the bones and skin.

These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.