Bill D, sounds good! Too many burritos are loaded with beans, which are best as a side dish. Good burrito recipes are carefully guarded. The burrito as we know it, however, with meat and vegetables, may be fairly recent on the border. In various forms, it is a Mediterranean staple, but is not mentioned in the old recipes from the northern provinces in North America- except in the following form, which has almost disappeared (obviously a dish for hard-scrabble, pioneers).
Take a rather thick tortilla, made with white corn masa, but with a little flour added to make working them easier (say, 2 cups masa to one cup flour). Fill the center with chicharrones and bake at about 350 degrees F.
Chicharrones are prepared from the fat under the skin of the hog, especially the part where the bacon is cut. Cut into small pieces and cook slowly in the oven, stirring often, until the lard is rendered out and the color becomes a light brown. Then strain. Served salted as a nibble by people who are into the old cookery.
Or take one burro, cut into small pieces.....