Grilled Burritos New Fave

Try a recipe for grilled burritos from daughter-in-law, Jessie who was gifted with it originally from her friend, Amy.  It’s one of those that makes the rounds — yes, grilled burritos are that good. The bonus is that the whole recipe can be made ahead ready for the grill when you are.

Jessie assembled over a dozen of them a couple days before grilling them during our family vacation. 

The yummy toppings included guacamole, fresh limes, salsa, chopped tomatoes, sour cream, Doritos and shredded lettuce. 

Super grilled burritos

This recipe makes 6-8 burritos and can be doubled easily.

Ingredients filling

1 pound lean ground beef

1 cup finely diced onion

1/2 cup finely diced bell pepper

1 nice clove garlic, minced

1/4 cup water

1 tablespoon chili powder 

1/4 teaspoon cumin

1 cup cooked rice (measure after cooking)

1 can, 4 oz. Green Chile peppers, drained

8 flour tortillas, 10” each

Ingredients toppings – pick & choose

8 oz. Mexican or cheddar cheese, shredded

Chopped tomato

Shredded lettuce



Sour cream

Refried beans

Lime wedges

Doritos alongside

Instructions filling

In a large skillet over medium heat cook ground beef, onion, bell pepper and garlic until meat is brown and onion is tender. Drain fat if necessary. 

Stir in water, chili powder and cumin. Cook about 5 minutes, until most of the water has evaporated.
Remove from heat and add cooked rice and green chiles. 

Adjust seasonings. 

Instructions assembly

Put about 1/2 cup filling in center of each tortilla, top with cheese, fold up: 

Fold sides inwards, over the filling. Fold top and bottom ends over sides.

Wrap in foil, wrapped side up.

Grill over medium heat with wrapped side up, a few minutes until filling is warm throughout. Do not flip. Bottom will have grill marks. 

Open foil carefully. Place burrito on plate, open and add toppings

Chunky guacamole

Go to taste on ingredients. 


3 large ripe Hass avocados, scooped out

2 limes, juiced 

1/2 cup minced red or sweet onion

1 nice clove garlic, minced

Cumin to taste — start with 1/2 teaspoon

Cilantro to taste

Salt to taste 

Ground cayenne pepper or minced jalapeno or serano pepper, to taste


Mash avocado gently with potato masher, leaving it chunky.

Stir in everything else. Adjust seasonings. 

Tip: Keep guacamole green

Food scientist Harold McGee’s method works well. Spoon guacamole in container, press out air bubbles with back of spoon. Press plastic wrap flush against entire surface. That minimizes oxygen coming in contact with the surface. Oxygen is what turns guacamole dark. 

Did you know?

No need to remove cilantro leaves from stems. Stems are always tender.

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