Grilled Stuffed Burritos

When planning ahead for meals, I like some easy solutions. Tuesday, for instance is always Taco Tuesday. Anyone else do the same?

We always know that at least once a week we'll have something with our favorite flavors for dinner! And I am already half way to the decision of what to make for dinner!

But what about leftovers? When I make taco meat I always have some left over. So I like to have a variety of ways to re-purpose that meat.

That's where these grilled stuffed burritos come in handy. Only 5 ingredients needed to make another dinner or lunch. Win-win!

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Why I love this recipe

Use of leftovers - it uses leftover taco meat and rice, which I almost always have on hand.

Use of staples - the other 3 ingredients are staples in my house: burrito shells, salsa and cheese.

Fast and easy - it only takes about 3 minutes of prep time and 6-8 minutes to cook. Ready in under 15 minutes!

Flexible - once you try this, feel free to try some variations as described below!

Ingredients

How to make these grilled stuffed (Stuft) burritos

To start, mix the 3-ingredient filling. Put them all in a small bowl and microwave for a minute or two. This is to take the chill off from using refrigerated leftovers, so this step is unnecessary if you just made fresh taco meat and rice.

Prepare 2 large flour tortillas by laying them out flat and placing cheese slices in the center.

Then, place half the filling on each tortilla. Spread the filling out in a log shape but leave enough room (about 2 inches) on each end of the log to allow for the folding and rolling to make the burrito.

Roll the tortillas tightly to make each a burrito shape.

"Grill" each stuffed burrito on a griddle, about 2 minutes per "side".  Start with the seam edge down to help secure that in place. Depending upon how you turn it, you might brown 3 or 4 edges to the burrito.

What about using a BBQ grill?

I make these on a griddle but of course a BBQ grill works as well. I like my cast iron griddle for its consistency in temperature, so I tend to default to that method. But if you're in the mood for outdoor grilling, just go ahead and place the burritos right on the grill grates. Start with the seam side down first to help set that, then turn the burrito as the brown grill marks appear. I use medium-high heat and a closed lid. Just as with the griddle, 2-3 minutes per side or edge will brown the burrito up nicely.

There's definitely something about those distinctive grill marks you get with the BBQ. And it seems like with a name "grilled stuffed burritos" they should be made on a . . . grill.

However, sometimes I find it a little more challenging on the grill to get the burrito evenly heated all the way through, so if using this method be sure to warm up your filling well before starting.

Expert Tips

Making a burrito that stays together depends entirely on how well it is rolled. Make sure you are using a large, burrito-sized flour tortilla. Always leave enough room on the ends for folding in while rolling. And make the roll firm and kind of tight. Loose wrapping is not your friend here!

I approach this similarly to the way I make egg rolls. If you've never made either an egg roll or burrito, I suggest you start with a much smaller portion of filling and practice rolling the tortilla. You can roll, unroll and try again until you get the hang of it. You'll end up sacrificing one of your tortillas but it's for a higher purpose!

Variations

This basic recipe should always be used as a starting point, for you to revise to your personal taste. Once you get the hang of making them, it's easy to revise the stuffing mix to keep things interesting. Here are some ideas for that:

• Beans - refried or black beans would be a wonderful addition or a full meat substitution to make a vegetarian version.
• Meat - you don't have to limit yourself to ground beef, of course. In addition to a vegetarian version with beans, you could use salsa chicken for a different flavor.
• Corn - the sweet taste of corn always works with these flavors, so feel free to add some into the mix.
• Rice - I use brown rice, but white rice will also work. I also make a great brown rice and bean bake that would also make a great addition to these burritos. Or, instead of rice, try quinoa for another type of grain that is also a good source of protein!
• Veggies - feel free to add more veggies as you like. Bell peppers can be cooked before or with the meat, raw tomatoes added to the filling mix.
• Proportions - I go with a 50/50 mix of rice to meat, but you might prefer more meat and less rice, or vice versa. Go for it, this is when you do you!
• Cheese - readers of my blog know that my motto is: there's no such thing as too much cheese! Feel free to add more to your burrito filling before wrapping. It's never a bad choice!
• Sauces - you know how this goes, right? You can put sauce inside or have it outside for dipping. Or both! Consider guacamole or sour cream, but don't forget about quesadilla sauce or cilantro-lime sauce. All excellent additions to your stuffed burrito!

More Tex-Mex Recipes to Love

If you love burritos (that's all of us...) you should really try a carne asada breakfast burrito for a delicious way to start the day!

When I have leftover taco meat I love to make ground beef quesadillas or taquitos in the air fryer. Or make burrito pie for an easy family meal.

And with all of these, brown rice and bean bake makes a fantastic vegetarian side dish!

📖 Recipe

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Grilled Stuffed Burritos

Give that finishing touch to your burrito to add a delicious crunch!

Prep Time4 minutes mins

Cook Time8 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 2

Calories: 679kcal

Author: Sula

Video

Ingredients

• 1 cup taco meat
• 1 cup cooked rice
• ½ cup salsa
• 4 slices cheese ~ 3 ounces
• 2 flour tortillas burrito size

Instructions

• In a small bowl, mix taco meat, rice and salsa together. If cold, warm in the microwave for 1-2 minutes.
  1 cup taco meat, 1 cup cooked rice, ½ cup salsa
• Take a large tortilla and lay flat, then arrange 2 cheese slices in the middle.
  2 flour tortillas, 4 slices cheese
• Place half the filling on top of the cheese in a log shape, leaving about 2 inches on each end for rolling and folding.
• Roll the tortilla shell around the meat tightly while folding in the ends. Roll to the end of the tortilla and place it seam side down until ready to cook.
• Repeat with remaining tortilla, cheese and filling.
• Place on a preheated griddle or skillet on medium-high heat. Cook 2-3 minutes per edge, then turn to brown additional edges of the tortilla until all are brown.
• Serve with condiments of your choice!

Nutrition

Calories: 679kcal | Carbohydrates: 43g | Protein: 40g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1087mg | Potassium: 646mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 1mg | Calcium: 480mg | Iron: 4mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.