Grilled Burritos
Time for a pantry purge y'all! My Grilled Burritos feature some of my fave pantry staples along with fresh goodies, salsas, and melty cheese. Wrapped, rolled, and grilled to perfection!
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
11
Serves: 2
Ingredients
- 2 whole2 whole2 whole Flour Tortilla, Burrito Size
- 215 grams215 grams215 grams Mexican Style Rice - Old El Paso
- 528 ml528 ml528 ml Pinto Beans, seasoned Mexican pintos (La Costena)
- 0.666 cup0.666 cup0.666 cup Aged Cheddar Cheese, shredded. More if desired
- 1 whole1 whole1 whole Potatoes, Russet, + EVOO, 1 Tsp. Tex-Mex, 1 Tsp. Kashmiri Chili, Himalayan Salt
- 2 whole2 whole2 whole Jalapeño Pepper, sliced
- 0.5 whole0.5 whole0.5 whole Red Onion, small onion, diced
- 1 whole1 whole1 whole Lettuce, Romaine, thinly sliced, washed & dried
- 1 whole1 whole1 whole Cilantro, See Recipe
- 1 whole1 whole1 whole Guacamole Salsa - Herdez, Sub green salsa
- 1 whole1 whole1 whole Hot Sauce, I used Taco Bell Fire sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Chop the russet in to approximately 3/4" cubes and add them to a small mixing bowl. Drizzle in enough EVOO to coat your taters followed by the Tex-Mex & Kashmiri. Toss until coated nicely in the spices and transfer your taters to a parchment lined baking sheet in a single layer. Season liberally with salt.
- Bake 25 + minutes, flipping at the half way point until tender inside and nice and crisp outside.
- In the meantime, empty your Mexican pintos in to a small covered pot set to medium low. Keep warm until assembly.
- Prepare the Mexican rice according to the package directions but add several dashes of your fire sauce for an extra kick. This should take roughly the same amount of time as your taters.
- ASSEMBLY - Get your burrito wraps on to your work surface. Start by scooping a generous amount of rice in the center of the burritos followed by a scoop or two of your Mexican beans. Divide your crispy taters between both burritos. Next, your cheese, a good drizzle of the green salsa & hot sauce, and then some sliced jalapenos and diced onions. Top with a good handful of shredded lettuce and fresh cilantro. Fold the sides of the burrito in and fold the part closest to you over the filling, gently tucking the filling in to the fold. Roll until sealed up.
- Preheat a grill pan set to just below medium and spray with cooking spray. Grill your burritos fold side down until golden and crisp, flip, and continue until the other side is gorgeously golden. Carefully remove them to your cutting board and let them cool a couple of minutes.
- Slice in half, serve, and ENJOY!
- Refrigerate any remaining rice / beans in an airtight container in the fridge for 4 days.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1171 |
| Fat: | 39 g |
| Carbohydrates: | 158 g |
| Protein: | 48 g |
| Cholesterol: | 0 g |
| Sodium: | 1919 mg |
| Fiber: | 31 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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