Look for packaged tortillas that are 12 to 13.5 inches and only have a few ingredients. They should be golden brown with darker brown patches and have slightly different shapes.

Black and pinto beans have similar nutrition values and mild flavors, which won’t overpower the other ingredients. Pinto beans are creamier and can be made into refried beans.

Keep the cheese in your burrito simple, whether it’s Monterey Jack or cheddar cheese. It’s better to buy a block and grate it yourself so that it easily melts and gets stringy.

Carne seca is sun dried shredded beef that’s a delicacy in Tucson, and it really elevates a burrito. Slightly thinner than jerky, it’s cooked with green chile, tomato, and onion.

If you like spice, try adding heat to each component of your burrito. Try putting serrano peppers in your guacamole or mixing jalapeño-spiked salsa with the beans.

To keep guacamole nice and cool, try layering it between two cooler ingredients (like lettuce and cheese) and spread it along the length of the burrito to get some in every bite.