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Grilled Cheese Burrito

The Ultimate Grilled Cheese Burrito

The Grilled Cheese Burrito takes everything you love about classic comfort food and elevates it into a handheld masterpiece, offering a satisfying and economical meal solution perfect for busy weeknights or a cozy weekend treat. Get ready to transform simple ingredients into an incredibly delicious and surprisingly easy dish that will become a permanent fixture in your recipe rotation.
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Prep Time 25 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 8 large flour tortillas
  • 1/4 cup butter softened

Equipment

  • Large skillet
  • Griddle or non-stick skillet

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 pound ground beef
  2. Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 medium yellow onion, 2 cloves garlic
  3. Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for 1 minute more, allowing the spices to bloom and release their flavors.
    1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and freshly ground black pepper
  4. Pour in the undrained diced tomatoes and the rinsed and drained black beans. Stir everything together and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
    1 (15-ounce) can diced tomatoes, 1 (15-ounce) can black beans
  5. While the filling simmers, lay out your flour tortillas. Sprinkle about 1 tablespoon each of cheddar and Monterey Jack cheese onto one half of each tortilla.
    1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 8 large flour tortillas
  6. Spoon about 1/2 cup of the ground beef and bean mixture over the cheese on each tortilla. Sprinkle another tablespoon of each cheese on top of the filling. Fold the other half of the tortilla over the filling, creating a half-moon shape.
    1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 8 large flour tortillas
  7. Heat a lightly buttered griddle or non-stick skillet over medium heat. Carefully place the burritos onto the hot surface.
    8 large flour tortillas, 1/4 cup butter
  8. Cook each burrito for about 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is melted and gooey. Add more butter to the skillet as needed between batches.
    1/4 cup butter
  9. Remove the Grilled Cheese Burritos from the skillet and let them rest for a minute before serving.

Notes

Storing Leftovers: Refrigerate wrapped burritos for up to 3 days. Freeze wrapped burritos for up to 2 months.
Reheating: Oven: 350°F (175°C) for 10-15 mins (refrigerated) or 20-25 mins (frozen). Skillet: Medium heat for 5-7 mins per side (refrigerated).
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