Tuesday, November 8, 2011

Recipe Week: Grilled Stuffed Burritos

Somehow I have gotten way behind in my recipe posts.  I guess I've fallen off my 'one new recipe a week' wagon and have been making more new things.  It's a curse, what can I say?  I don't hear my family complaining though.  So in an attempt to catch up a bit, I'm going to be posting recipes for a while.  Hopefully you will find one or two that you will want to try and share with your family (or yourself!).

First up is a crowd pleaser, Grilled Stuffed Burritos.  No, you don't drive your car to the nearest Taco Bell and go through the drive-thru, this recipe is easy enough to make at home with little to no effort on your part.  I tweaked the original recipe a bit to cut down on the sodium (taco seasoning is loaded with it) and I also used queso fresco to try to make it a bit more authentic.  I also gave away my George Foreman many years ago, so I was relegated to use a grill pan.  It worked just fine.

The only complaint I have is that I'm not a skilled burrito wrapper.  Perhaps I need to pay closer attention to the masters the next time I'm at Chipotle or Qdoba.  They've got mad skills.  If you don't believe me, just try to do it yourself.  You'll see.

Grilled Stuffed Burritos
adapted from Semi Homemade Mom

2/3 lb ground bison (or beef)
1/3 package of reduced-sodium taco seasoning
1/2 cup water
1 can refried black beans
1 package of Spanish rice (look for low sodium - I used one from our local health food store)
1/4 cup salsa, plus additional for garnishing
1 1/2 cups crumbled queso fresco (or similar Mexican cheese)
6 burrito-size whole wheat tortilla shells
avocado, for garnishing
sour cream, for garnishing

Prepare Spanish rice according to package directions; set aside.

Brown ground bison (beef) in a skillet and drain.  Add taco seasoning and water to bison and simmer over medium-low heat until liquid has absorbed.  Stir in the refried beans and salsa (I found the beans stirred in a lot easier after I heated them in the microwave for a bit to loosen them up). 

Preheat grill pan over medium heat.  Warm tortillas in microwave for about 20 seconds.  Place about 1/4 a cup of filling in the center of each tortilla, then top with a heaping spoonful of rice and a handful of cheese.  Wrap, burrito-style, and place, seam side down, in your lightly oiled grill pan.  Cook for about 3 minutes per side, or until grill marks appear.  Top with your favorite garnishments.

Linking up to This Chick Cooks and Remodelholic this week.


  1. YUM! And don't feel too bad about your burrito wrapping skills. The folks at Moes and Chipotle have an advantage. They're using giant tortillas made with lard. Those are much easier to fold than the healthy, whole wheat version with much less fat. The healthy ones don't bend as well and seem to crack more easily.

  2. I love making mexican at home these look so good!

  3. These look delicious! I can't wrap burritos or enchiladas either but they always taste just fine!