Chipotle Grilled Burritos
We have some version of a grilled burrito or quesadilla about once a week in our house.
I’ve got quite a few recipes here on the website that include some sort of delicious filling wrapped inside a grilled tortilla because how on earth could that be bad??
A Family Favorite
These Chipotle Grilled Burritos are definitely part of the regular grilled-tortilla-meal rotation at our house. And they have been for a few years now.
Filled with cilantro lime rice, Beyond Meat Beef Crumbles, black beans, salsa, and cheddar (or vegan cheddar to keep this a vegan dish), my Grilled Chipotle Burritos—reminiscent of the glorious burritos at Chipotle restaurants— are a meal we’ve always been able to enjoy together as a family, even when my daughter was a picky little eater.
They also make an excellent meal for entertaining, as the filling can be made in advance: make the filling earlier in the day, or even the night before you have guests. Then all you have to do is compile and grill the burritos just before your guests arrive.
In fact, this burrito filling—layers of the cilantro lime rice, Beyond Meat, black beans, salsa, and cheddar, baked until the cheddar melts to perfection—is a delicious meal all by itself if you don’t feel like grilling burritos. (But please feel like grilling burritos, they’re deliciously addicting!!)
A Few Things!
The Magic of an Offset Spatula
An offset spatula makes compiling the filling layers in this recipe so incredibly easy. You really want all the layers evenly spread in your baking dish so you get the same ratio of each ingredient in every bite of the casserole/grilled burritos. And an offset spatula does the job!
The Magic of My Favorite Olive Oil
Also, a critical component of making amazing cilantro lime rice is olive oil. Not the first ingredient you think of for cilantro lime rice, but it’s true. (Especially if you substitute the butter/Earth Balance in my recipe with additional olive oil.). Olive oil is essential to the smooth texture we’re going for with the rice, and, if you use a really good olive oil, it will complement and bring out the lime and cilantro flavors in the rice.
I can’t tell you how much more amazing my cilantro lime rice became after I started using PJ KABOS olive oil [aff. link]. This olive oil, made from the Greek Koroneiki olive, comes from the Panagiotopoulos family olive groves in Greece. It’s literally the best extra virgin olive oil I’ve ever tasted, and it takes my cilantro lime rice up to the next level of deliciousness. And it’ll do the same for anything else you cook or bake that requires olive oil. I love this stuff.
If you’re in the market for a new olive oil, you can find PJ KABOS Organic Greek Extra Virgin Olive Oil on Amazon here [aff. link].
Put These on the Menu!
Put my Grilled Chipotle Burritos on the menu for this week, and enjoy a Chipotle-esque burrito without leaving home (or paying someone to bring you one!!!). If your family is like mine, this recipe will be a hit that you’ll find yourself making time and again.
Chipotle Grilled Burritos
For the rice:
- 1 ½ cups long-grain white rice, dry (I reccomend using white basmati rice)
- 2 Tbsp olive oil
- 2 Tbsp butter or Eath Balance, diced into small cubes (or an additional 2 Tbsp olive oil)
- ½-¾ tsp sea salt
- ¾ cup cilantro, minced
- 1-2 Tbsp lime juice, freshly squeezed
For the Meat Substitute:
- 12 oz Morning Star Crumbles or Beyond Meat Beef Crumbles, or your favorite meat substitute (Note: if you use Beyond Meat, season it with ½ tsp sea salt when you saute the crumbles in the skillet. I find Beyond Meat needs a little seasoning to bring out its flavor.)
- 2 Tbsp olive oil
- 1 14 oz can black beans, drained
- 1 ½ cups freshly grated cheddar cheese, (use your favorite vegan cheddar to keep this recipe vegan)
- 4 Tbsp salsa, (I recommend using a fresh salsa or pico de gallo, homemade or one from the refrigerator section of the grocery store (ie: not one from a can or bottle that stores on the shelf), but use whatever you've got on hand!)
- 5 Tortillas, Extra Large Burrito size (You can use whatever size toritlla you prefer, but this is my reccomendation!)
- Sour Cream
Cook the rice
- Cook the rice according to package instructions, or cook in your rice cooker. (I cook mine in the rice cooker.)
Make the meat substitute
- While the rice cooks, make the Morning Star Crumbles/Beyond Meat Beef Crumbles.
- Add the crumbles to a frying pan with the olive oil, and cook on medium heat until warm and slightly browned, about 10-15 minutes. (Don't forget to add ½ tsp sea salt to the skillet if using Beyond Meat!)
- While the meat substitute and rice cook, you can drain the black beans and grate the cheddar.
Season the rice
- Preheat the oven to 375 degrees.
- Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.
- Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.
- Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.
- Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.
Layer the casserole
- Grease a 9x9 pan. Spread the rice in the bottom of the pan. Use an offset spatula to get the rice even and level.
- Now spread the meat substitute evenly over the rice.
- Next, dollup the salsa evenly over the morning star crumbles by the tablespoon. Use your offset spatula to 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!
- Now spread the drained black beans out in an even layer on top of the salsa.
- Last, sprinkle the cheddar/vegan cheddar over the black beans.
- Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.
- Let the casserole cool for 15 minutes. At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!
Grill the burritos
- Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer. Fold the tortilla up into a burrito. (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)
- Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.
- Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.
- Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.
- Remove the grilled burrito from the skillet, and place on a plate that's been lined with a paper towel to remove excess oil.
- Repeat the process until you've used all the casserole filling. If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)
Serve and enjoy!
- Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc. Enjoy!
© Macarons and Mimi
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