Hey there! So, let me tell you about this thing I whipped up on a lazy Sunday – the Ultimate Grilled Cheese Burrito. It all started when I couldn’t decide between my love for burritos and my penchant for a good ol’ grilled cheese. Why not both, right? I remember the first time I mashed these two favorites together; my kitchen smelled like cheesy heaven, and my family couldn’t get enough.
Why You’ll Love This
I make this when I’m craving something comforting but also a bit exciting (yes, food can be exciting!). My family goes crazy for this because it’s got that gooey cheese pull and savory filling that’s hard to beat. Plus, it’s a bit of a kitchen adventure! (Just be prepared for a little cheese spill over the pan—it’s inevitable, really.)
Ingredients
- 2 flour tortillas (I sometimes use whole wheat when I’m feeling virtuous)
- 1 cup shredded cheese (cheddar’s my go-to, but use what you love)
- 1/2 cup cooked rice (leftovers work like a charm!)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup salsa (mild or spicy, dealer’s choice)
- 1/4 cup diced onions (I skip these if I’m out of onions)
- 1 tbsp butter or margarine (but you could use olive oil)
- Optional: A handful of chopped cilantro or a squeeze of lime
Directions
- Heat a skillet over medium heat. Spread butter on one side of each tortilla. Place one tortilla, buttered side down, in the skillet.
- Layer half the cheese, rice, beans, onions, and salsa onto the tortilla. Add the rest of the cheese on top because more cheese is never a bad idea!
- Top with the second tortilla, buttered side up. Cook until the bottom tortilla is golden and crispy, about 3 minutes. (This is where I usually sneak a taste…)
- Carefully flip the burrito using a wide spatula. Cook the other side until golden brown and the cheese is melted. Don’t worry if it looks a bit weird at this stage – it always does!
- Remove from skillet and let it cool slightly before slicing into wedges. Serve with a side of salsa or guacamole if you fancy!
Notes
Don’t get too hung up on the cheese. I’ve tried mixing in mozzarella and it was delightful! Also, for those who love spice, being generous with jalapeños is never a bad idea.
Variations
Once, I tried adding shredded chicken but it got a bit too crowded in there. However, adding a dash of hot sauce can give it a nice kick without complicating things.
Equipment
You don’t need anything fancy; a simple non-stick pan will do. If you don’t have a wide spatula, try using two regular ones to help flip – it can get a bit tricky.
Storage Information
Store leftovers (if there are any!) in the fridge for up to two days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve mine with a dollop of sour cream and a sprinkle of fresh cilantro (when I remember to buy it). It’s also fantastic with a side of chipotle mayo.
Pro Tips
I once tried rushing the melting process, and regretted it because the cheese was still solid in the middle. Let it melt, trust me!
FAQ
Q: Can I use corn tortillas?
A: You can, but they tend to be a bit less sturdy. Flour tortillas hold everything together better.
Q: What if my burrito falls apart?
A: Ah, it happens to the best of us! Just use a fork and eat it like a deconstructed burrito.