Chipotle Grilled Burritos
We have enjoyed making burritos for dinner every Saturday night…for the past two years! As you can imagine, it recently began getting a little boring. We have made small changes to our standard burrito night dinner over the years, but nothing huge—switch up the salsa, Gardein strips instead of Morningstar crumbles, jack instead of cheddar cheese. But you know it is time for a big change when you are so tired of the same old thing, you would rather not eat than take a bite of the meal you once enjoyed, but now can’t stand the sight of! That is what happened to me last week.
We agreed that we didn’t want to get rid of the Saturday burrito tradition. So this week I gave our burritos a complete make over. It made burritos exciting again for all of us. Even my three-year-old wanted seconds. I hope you and your family enjoy this fun recipe as much as we did! (:
Another great thing about this recipe is the burrito filling would be an awesome meal on its own if you are pressed for time. You also could still make burritos, but save some time by not grilling them. So three meal possibilities in one!
Chipotle Grilled Burrito
For the rice:
- 1 ½ cup white rice, (we use jasmine for this)
- 2 Tbsp butter, diced into small cubes
- 2 Tbsp olive oil
- ½ tsp sea salt
- ½ cup cilantro, chopped finely
- lemon or lime to taste
- ½ bag Morning Star Crumbles, or your favorite meat / meat substitute
- 1 14 oz can black beans
- 1-1/2 cup freshly grated cheddar
- 4 Tbsp salsa, I recommend using a fresh salsa or pico de gallo, something that requires refrigeration, not from a can or bottle that stores on the shelf. But if all you have is canned salsa then go for it!
- Sour Cream
- Cook the rice according to package instructions, or cook in your rice cooker. (I cook mine in the rice cooker.)
- While the rice cooks, make the morning star crumble by pouring half a bag into a frying pan with a few tablespoons olive oil. Cook on medium heat until warm and the crumbles get to the texture you like. (We like them to get a little well done and crispy. Is that weird??) That is it for the crumbles! (Or cook your favorite meat substitute or ground beef the way you prefer. Just keep it simple with seasonings. There will be enough flavor in the rice and salsa, and you don’t want the meat substitute to overpower.)
- Drain the black beans and freshly grate the cheddar.
- Preheat the oven to 375 degrees.
- Once the rice is done (and still warm!) transfer to a medium to large mixing bowl. Add the olive oil and the butter cubes (cubing the butter will evenly distribute it and help it melt quickly) and mix into the rice. Next add the sea salt, then the cilantro, and mix until everything is evenly distributed and you see the small cilantro flecks throughout the rice.
- Next squeeze a bit of fresh lime or lemon and mix. Start with just a little! Citrus juice makes the rice flavor “pop,” but too much will overpower. You can always add more juice, but you can’t take it out!!! So really start small. (Chipotle uses lime in their rice, but when I made this Saturday I only had lemons. So that is what I used and it turned out great!) Taste, and add more lemon or lime if necessary.
- Grease a 9x9 pan. Spread the rice evenly in the pan. Then spread the morning star crumbles evenly over the rice.
- Next dollup the salsa evenly over the morning star crumbles by the tablespoon. Take a spoon or off set spatula and spread the salsa out. Don’t worry if the salsa does not spread completely evenly. The salsa definitely won’t touch every square inch of the surface and that is ok! The flavor really carries and a little bit goes a long way! Feel free to use more than 4 Tbsp salsa if you prefer. I chose not to because I didn’t want the salsa flavor to dominate. I just wanted a hint of flavor to compliment the rice mixture. You don’t need a lot of salsa to get a nice flavor!
- After the salsa, spread the beans out in an even layer on top, then finish the layering by spreading the freshly grated cheddar over the beans.
- Cover with foil and bake at 350 degrees for 15 minutes covered. Then take the dish out of the oven, uncover, and bake for another 10 minutes, or until the cheese is melted. Take the casserole out of the oven and enjoy! Or…
Get ready to grill your burittos!
- Put a tablespoon or so of oil in a skillet over medium heat. While the oil heats up, compile your burrito by laying the tortilla out flat and placing a square or two (or three depending on the size of tortillas you use!) of the filling in the middle of the tortilla. The really nice thing about the casserole filling here is that you know that each bite in the burrito will have an even distribution of rice, crumbles, salsa, and cheese because of how we layered the casserole. Every bite will be delicious!
- Now fold the burrito up. I start by folding the top and bottom of the tortilla towards the filling, then I fold the long sides of the tortilla over. Use whatever method you prefer, or follow the instructions here for the classic way to fold a burrito.
- You are ready to grill the burrito! Place the burrito carefully in the skillet. The oil will be hot and sizzle when the burrito hits the pan. That is good and means that your tortilla will get some nice, crispy brown bubbles on the outside.
- Leave for about a minute or two, or until the tortilla gets to the brown color or texture you want. You can check by carefully lifting it with a spatula. After about a minute or two, use your spatula to carefully flip the burrito so the other side can brown too. Once the second side finishes grilling, take the burrito out of the skilled with your spatula and place on a paper towel covered plate. This will help take off any excess oil. You can also place a paper towel on top of the burrito to remove any excess oil from the top. Repeat the grilling process with as many burritos as you wish to make.
- Place burritos on your serving plates, cut them in half if you wish, and garnish with lettuce, guacamole, sour cream, hot sauce, etc., and serve!
© Macarons and Mimi
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