Grilled Burritos

Not that I’ve been thinking about it, but I’d just like to throw it out there that going vegan is something I simply wouldn’t be able to do for one very selfish reason – I love cheese way too much! We buy shredded cheese at the grocery store almost every week, and I get antsy when our stash is low. If we happen to buy a block of cheese for something, you can usually find me sneaking a slice (aka a huge hunk of it) here and there. Hi my name is Danielle and I’m a cheese-aholic.

Anyway, after thinking about a grilled stuffed burrito from Taco Bell and seeing a yummy recipe from Jamie Cooks It Up on Pinterest, I decided it would probably be in the best interest of my waistline to try and make it at home instead. Now, my version is by no means “healthy,” but at least it’s vegetarian and I know exactly what’s in it. This recipe makes A LOT, so depending on how much you fill your burrito with, you may have leftovers that would make a great dip with some tortilla chips, or even over pasta (if you leave out the rice in the recipe).

So as you can guess, this recipe has a serious cheese factor. I’ve used cream cheese in a few Mexican/Southwestern inspired dishes in the past, and every time I’m amazed at how creamy and cheesey it makes things, and my next thought is usually, “duh.” Before that I always associated cream cheese with either dessert, or breakfast – but not anymore!

Cheesey Grilled Burritos
Inspired by Jamie Cooks It Up
– Serves 6-8 –

1 cup vegetable broth
1 14oz. can sliced stewed tomatoes
1 15oz. can black beans, drained and rinsed
1 15oz. can corn, drained and rinsed
1 4oz. can of diced green chiles
1 8oz. package of cream cheese
1/2 cup shredded cheese blend (I use a cheddar/jack mix)
1 Tbsp chipotle chili in adobo
1/4 tsp paprika
1 cup uncooked brown rice*
2-3 Tbsp masa flour to thicken the mixture (*depends on the consistency of your mixture – see #4)
burrito sized tortillas
Cooking Spray

1. In a medium sized skillet, add the broth, rice, and tomatoes. Heat over medium-high heat for about 10 minutes.
2. Stir in the beans, corn, and spices, and let it cook for an additional 5 minutes until everything is well mixed.
3. Add in the cream cheese and be sure to stir it slowly to help it melt (I broke the 8oz block in half to help). This will take about 10 minutes for it to fully dissolve into creamy goodness.  Stir in the shredded cheese as well. Turn the heat to low and let it simmer for another 5 minutes.
4. The mixture should be creamy but not too liquid-y because you’re going to need to put it in a burrito. So, if it needs to be thickened, add the masa flour one teaspoon at a time.
5. Heat a separate skillet over medium-high heat,  that’s been sprayed with cooking spray.
6. Add 2 generous spoon-fulls to a tortilla, roll it, and add it to the skillet cooking for about 2-3 minutes on each side until golden brown.

*NOTE: The rice retains a little crunch if you cook it this way. If you’d prefer it to be softer, I’d suggest cooking it either half way or fully first, before adding it in to the mix. 

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