People have strong opinions when it comes to burritos. Some prefer the purist's version: just beans, meat and salsa wrapped in a warm flour tortilla. Others like the full works: guacamole, sour cream, cheese and lettuce. Then there's the question of what type of beans: whole or mashed, kidney or black? And salsa: how spicy do you want it?
Even the purist's burrito isn't a light snack, so you can imagine how filling the more substantial variations are. Some restaurants in the United States take it to the extreme: they make burritos so large that if you can finish it, you don't have to pay. These aren't the paltry 1kg burritos you see people chomping down in under two minutes on YouTube - they're seriously big and would easily feed at least two hungry eaters.
No matter what's in your burrito, it should be constructed the right way. Fillings should be distributed evenly along the length of the tortilla; it's annoying to get a mouthful of just guacamole and sour cream, instead of all the ingredients in a nice, balanced mix. Novice burrito makers often forget to leave an empty space at one end of the tortilla: you need to fold this part up before you finish rolling the tortilla, to make it into its traditional cylindrical shape, or else the filling will drip out. A burrito should be eaten as soon as it's made, because if you leave it, the moist contents will make the tortilla disintegrate.