Burrito Divorciado Recipe

Yields: 1 (large) serving


  • 2 oz Las Margaritas Ranchera Sauce
  • 2 oz Las Margaritas Verde Sauce
  • 1 x 12′ flour tortilla
  • 5 oz carnitas (substitute for your protein of choice)
  • 2 oz guacamole
  • 4 oz refried pinto beans
  • 4 oz long grain white rice (cooked)
  • Sour cream for garnish
  • Cilantro to garnish


{Prep & cook Carnitas (try cooking them in a crock pot!)}

Cook rice according to package instructions, when finished cover and set aside.

Prep Guacamole (avocados, onions, garlic, salt, cilantro, serranos or jalapeños, fresh lime juice)

In separate sauce pans heat refried pinto beans, ranchera sauce and verde sauce on medium heat until they begin to bubble & boil. Once the sauces come to a boil reduce heat to simmer and cover.

Heat the flour tortilla by adding a bit of oil to a fry pan or cast iron skillet, only cook until the tortilla is warmed through (over-cooking will cause the tortilla to become crunchy).

Alternatively, wrap tortilla in a clean dish cloth or tortilla warmer and microwave for 15 seconds

Once all fillings are prepped and tortilla is warmed its time to wrap them up!

Lay flour tortilla flat and on top layer beans, rice, carnitas (or protein substitute) and guacamole.

Wrap: Fold one side over the filling, then fold the two “end” sides inwards, and roll over again pulling back the tortilla against the ingredients finishing with “seam” side down.

Cover half of the burrito with Ranchera sauce and the other half with Verde sauce. Drizzle sour cream across the entire burrito and garnish with cilantro.

Serve & enjoy!

Mrs. Margarita 😉