We’re just going to begin by stating outright that the Southwestern Burrito might be the best burrito in Amy’s Kitchen’s entire burrito line.
But let’s rewind a bit. When we pulled this burrito out of the oven (we cooked it using the oven directions on the package, though we let it thaw in the fridge overnight first), it was a bit of a mess. The filling had exploded out of the end, so when we unwrapped the tinfoil we’d wrapped it in, we found a mess of mashed pinto beans and cheese sauce. We’re not sure if this was because we’d overcooked it a little, or if this is merely a result of how jam-packed with filling this burrito is.
Before biting in, we scraped a little bit of this filling from the tinfoil and tasted it, and from that moment on we were in love. We even found ourselves scraping the excess filling from the wrap with a fork, just to get a little more of that lovely flavor.
With the Southwestern Burrito, Amy’s Kitchen has really nailed down everything that works with their burrito line while getting rid of everything that doesn’t. So we’ll say it again: This might be the best burrito in Amy’s entire line.
Wheat shells don’t always work with every burrito, but when they do, they can lead to an incredible flavor combination. That’s what’s going on here.
The filling features a mix of pinto beans, tomato puree, corn masa, and peppers, with Monterrey Jack cheese melted in. There’s no rice in here; it’s all spicy bean and cheese deliciousness. Even though our experience was a bit messy, we enjoyed every bite we possibly could, and we still wanted more.
The one glaring flaw is that this frozen burrito is ridiculously high in sodium, at 680 mg. If you’re trying to limit your sodium intake, you might want to skip this one.
For everybody else, though, this is a great frozen burrito that we’re sure we’ll be returning to often.
For more about the nutritional content and ingredients of this burrito, check out our package scans below.
