Grilled Burritos Recipes

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GRILLED BURRITOS



Grilled Burritos image

Provided by Jaren

Number Of Ingredients 9

1 lb. ground beef
1 taco seasoning packet
4 burrito size tortillas
1 can refried beans
1 tomato diced
1 cup shredded lettuce
1/2 cup sour cream
1 1/2 cups shredded Colby/Jack cheese
Guacamole (optional)

Steps:

  • Brown ground beef.
  • Add taco seasoning packet and cook according to package directions.
  • On each tortilla, spread about 1-2 tbsp refried beans. Add about 1/2 cup ground beef. Top with lettuce, tomatoes, shredded cheese, and sour cream.
  • Fold up ends and roll to seal.
  • Place seam side down in skillet and cook until golden brown. Flip and cook other side until golden brown.
  • Slice in half. Serve with guacamole.

GRILLED BURRITOS



Grilled Burritos image

These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.

Provided by Krich

Categories     Mexican

Time 30m

Yield 10 large burritos

Number Of Ingredients 13

1 lb lean ground beef
1 (14 ounce) can red kidney beans or 1 (14 ounce) can black beans
1 cup instant rice
1 package taco seasoning mix (Taco Seasoning Mix)
1 can refried beans
shredded cheese, of choice (I use cheddar)
sour cream
1 large tortilla
taco sauce
onion
chile
tomatoes
salsa

Steps:

  • Brown ground beef and drain.
  • While browning ground beef, cook instant rice according to box directions.
  • Warm refried beans in small saucepan.
  • In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
  • Stir well.
  • Cook covered for 5 to 10 minutes until meat and sauce are combined.
  • Add cooked rice and kidney beans to meat mixture.
  • Cook until warmed throughout.
  • Warm tortilla shells in microwave for 10-12 seconds.
  • Cover center of shell with refried beans.
  • Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
  • Fold over one side of tortilla, then fold in both ends.
  • Finally fold over the other side of tortilla.
  • Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
  • Let brown then turn over and brown other side.

Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8

GRILLED VEGGIE BURRITOS



Grilled Veggie Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 burritos

Number Of Ingredients 20

1 yellow squash
1 zucchini
1 ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4 burrito-sized tortillas
2 cups black beans
1/2 recipe Garlic Cilantro Lime Rice, recipe follows
1/2 cup grated Monterey Jack
2 tomatoes, chopped
1/2 cup chopped onions
1/4 cup sour cream
1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Steps:

  • Prepare a grill for medium heat.
  • Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
  • Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
  • To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
  • Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
  • Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
  • 2012 Ree Drummond, All Rights Reserved

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