Grilled Cheese Burrito (Printable)
Crispy tortilla stuffed with seasoned beef, rice, beans, and melty cheddar and Monterey Jack cheeses.
# What You Need:
→ Beef Filling
01 - 10 oz ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp taco seasoning
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 2 tbsp tomato paste
09 - 1/4 cup water
→ Burrito Assembly
10 - 4 large flour tortillas (10 inch)
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 1/2 cup cooked rice
14 - 1/2 cup canned black beans, rinsed and drained
15 - 1/2 cup sour cream
16 - 1/2 cup salsa
17 - 1 small tomato, diced
18 - 2 tbsp chopped fresh cilantro (optional)
→ For Grilling
19 - 2 tbsp unsalted butter, softened
# Directions:
01 - Heat olive oil in a skillet over medium heat. Add onions and cook until softened, about 2 minutes. Add garlic and sauté for 30 seconds until fragrant.
02 - Add ground beef and cook, breaking it up with a spatula, until browned, about 5 minutes. Stir in taco seasoning, salt, pepper, tomato paste, and water. Simmer for 2–3 minutes until thickened. Remove from heat.
03 - Warm tortillas in a dry skillet or microwave until pliable. This prevents cracking during rolling.
04 - Lay each tortilla flat. In the center, layer 1/4 of the rice, beef mixture, black beans, tomato, salsa, sour cream, and a mix of both cheeses. Sprinkle with cilantro if using.
05 - Fold in the sides and roll up tightly from the bottom to form secure burritos, ensuring all fillings are enclosed.
06 - Spread a thin layer of softened butter on the outside of each burrito. This ensures a golden, crispy exterior.
07 - Heat a large skillet or griddle over medium heat. Place burritos seam-side down and grill for 2–3 minutes per side, pressing gently, until tortillas are golden and cheese is melted.
08 - Slice each burrito in half diagonally and serve hot while cheese is still melted.
# Expert Suggestions:
01 -
- Everything you love about a diner grilled cheese meets the satisfying heft of a burrito
- The crispy buttery tortilla creates this insane texture contrast with the melty cheesy inside
- Completely customizable with whatever you have lurking in your fridge
02 -
- Overstuffing these seems like a good idea until everything explodes in the pan, so resist the urge and leave yourself folding room
- Buttering the outside instead of adding butter to the pan gives you more even browning and prevents sogginess
- Starting with seam-side down seals the burrito shut before you flip it, keeping all that filling where it belongs
03 -
- Warm your tortillas one at a time so they stay pliable while you work
- Mixing the cheddar and Monterey Jack gives you the best of both sharp flavor and superior melt