Grilled Stuffed Burritos are toasty, hearty, and full of that comfort food satisfaction. They're a homemade take on one of my favorite fast food cravings, only this version is made fresh and tastes even better!
I was inspired to make these stuffed burritos after my making my first batch of homemade refried beans. I always loved taco bell's grilled stuffed burritos, and knew I could make them and have them be even more delicious!
Jump to:
Why You'll Love Grilled Stuffed Burritos
Make-ahead friendly: Each component can be prepped in advance and assembled when you are ready to eat.
Customizable: You control what goes inside, from meat choice to spice level.
Better than takeout: Fresh, homemade ingredients mean better flavor.
Key Ingredients
Flour tortillas: large enough to hold all the fillings and easy to crisp up in a skillet.
Beef taco meat: seasoned just right for bold, savory flavor.
Refried Beans (Homemade): Creamy and rich, made from pinto beans for the best texture and taste.
Spanish rice: adds substance and flavor to every bite.
Pico de Gallo: A fresh mix of chopped tomato, onion, jalapeno, and lime for brightness.
Guacamole: Creamy and fresh with just the right amount of lime and salt.
Substitutions
- Use ground turkey or venison instead of beef for a leaner version.
- Swap Spanish rice for plain white or brown rice.
- Skip the meat for a vegetarian version. Just double up the beans.
Variations
- Add shredded cheese before rolling for a melty center.
- Spice it up with chopped jalapeños or chipotle peppers.
- Turn it into a bowl by layering everything over rice instead of wrapping in a tortilla.
Top Tips for Breakfast Burritos
- Warm your tortilla before rolling so it doesn't crack.
- Don't overfill. Keep portions measured so the burrito rolls up tightly.
- Grill seam side down first to seal it and keep everything inside.
- Preheat your skillet and use a little butter for a crisp, golden crust.
Storage
Wrap cooled burritos in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or toaster oven to keep the outside crisp. You can also freeze them. Just wrap tightly and thaw overnight before reheating.
Serve with...
Pair your burrito with a side of Homemade Horchata for something cool and fruity. Top with sour cream and more canned salsa or taco sauce to boost flavors.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Grilled Stuffed Burrito
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 8 large burrito-size flour tortillas
- 1 pound ground beef
- 2 tablespoons Homemade Taco Seasoning
- 2 cups Spanish Rice
- ½ cup Pico de Gallo
- ½ cup Refried Beans
- ½ cup Guacamole
- 16 ounces shredded Mexican cheese blend
- Sour Cream optional
- Hot Sauce optional
- 2 tablespoons Olive oil , or butter (for frying)
Instructions
- For each burrito, layer as follows, refried beans, spanish rice, taco meat, guacamole, pico de gallo, and cheese.
- To fold, bring up sides of the burrito, then fold the edge closest to you outward. Continue to fold and roll.
- Grill the burrito in a hot cast iron skillet coated with olive oil for 3-4 minutes on each side, until golden brown.
Comments
No Comments