Grilled Vegetarian Burritos

This grilled Vegetarian Burrito recipe is an easy and delicious meal that can be made-to order! Customize it to your liking!

Course Dinner

Cuisine Mexican

Keyword vegetarian burrito

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 688kcal

Author Lauren

2 tablespoons butter
1 cup long grain white rice Plain rice would work but see recipe tips at bottom for recipe
2 cups chicken broth
2 bay leaves
salt & pepper to taste

4 flour tortillas burrito size work great for this!
2 cups grated cheddar cheese
1 cup black beans warmed
any other toppings: salsa, pico de gallo, avocado, diced tomato, cilantro, etc..
2 tablespoons butter for the pan or panini press

In a large nonstick skillet, melt butter over medium heat. Add onions, salt and pepper and saute 5-8 minutes or until onions are soft and have browned. You really want to brown and soften the onions to get the most flavor out of them. Remove from heat and set aside.

In a small pot, melt butter over medium heat. Add rice, salt and pepper and toast rice slightly. Add in chicken broth and bay leaves. Cover, bring to boil and then reduce heat to simmer until rice is completely cooked, about 20 minutes. Remove bay leaves, fluff rice with fork and set aside.

Heat another skillet or panini press to medium heat. Steam or microwave tortillas so they are soft and easy to work with. Build your burritos by adding 1/4 cup grated cheese to the center of the tortilla. On top of the cheese, add beans, rice, cooked onions and any other desired toppings. Top your mountain of fillings with another 1/4 cup of cheese and fold tightly into a burrito, tucking the edges as you go.
Brush hot panini press with melted butter or melt butter into the bottom of preheated skillet. Place burritos seam side down and cook until golden in color and crispy. Flip to brown opposite side. Remove from skillet and serve immediately with any desired toppings.