Grilled Queso Burrito Recipe

Prepare rice and warm tortillas

If you don't have cooked brown rice ready, cook according to package directions so you have 3 cups cooked. Warm tortillas briefly in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Keep warm under a clean towel.

Thinly slice the red bell pepper and rinse/ dry baby greens. These will be added to burrito assembly.

Sauté beans and corn

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained black beans and corn and stir to heat through (about 3–4 minutes).

Season with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Cook 2–3 more minutes, mashing a few beans with the back of a spoon to create a slightly creamy texture. Finish with 1 tablespoon lime juice, stir, and remove from heat. Keep warm.

Make pico

In a bowl combine 2 diced tomatoes, 1/2 diced onion, 1/4 cup chopped cilantro, and 1/2 minced jalapeño if using. Add 1 tablespoon lime juice and 1/2 teaspoon salt. Stir and let sit 10 minutes to meld flavors. Adjust salt to taste.

Blend cashew cheese

Place soaked and drained 1 cup raw cashews, 3 tbs nutritional yeast, 3/4 cup plant milk, 1 tbs lemon juice, 1 tsp apple cider vinegar, 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp turmeric (optional) into a high-speed blender. Blend on high until completely smooth and thick, scraping down sides as needed. If too thick, add up to 2–3 tablespoons more plant milk to reach a pourable but creamy consistency. Taste and adjust salt or lemon.

Mix chipotle ranch

Whisk together 1/2 cup mayo and 1/4 cup plain yogurt with 1 teaspoon minced chipotle in adobo, 1/2 tablespoon lime juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder and 1/4 teaspoon salt until smooth. Adjust chipotle amount to desired spiciness. Refrigerate until assembly.

Prepare guacamole

Halve and pit 2 avocados and scoop into a bowl. Mash with a fork to your preferred texture. Stir in 1 tablespoon lime juice and 1/2 teaspoon salt. Optionally fold in 1/4 cup diced tomato and 1 tablespoon chopped cilantro. Taste and adjust seasoning.

Assemble burritos

Lay a warm tortilla flat. In the center place about 1/2 cup cooked brown rice, 1/3 cup Cuban black beans & corn, 2 tablespoons pico de gallo, 2 tablespoons cashew nacho cheese, 1 tablespoon chipotle ranch, 2 tablespoons guacamole, a small handful (about 1/2 cup) baby greens and some sliced red bell pepper. Season lightly with a pinch of salt and pepper. Fold the sides over the filling, then roll tightly from one end to form a burrito. Repeat with remaining tortillas and fillings (makes 6 burritos).

Grill burritos

Heat a large skillet or grill pan over medium heat and add 1 tablespoon olive oil or butter, spreading to coat. Place burritos seam-side down and press gently with a spatula or weighted press. Grill 2–3 minutes per side until golden brown and crispy, turning carefully so they stay sealed. If the burrito is large, you may need 3–4 minutes per side. Remove to a cutting board and let rest 1 minute.

Slice burritos in half on a diagonal. Serve immediately with extra cashew nacho cheese, chipotle ranch and pico de gallo on the side.

Optional: garnish with extra cilantro, a squeeze of lime, or a sprinkle of smoked paprika. Leftovers: store components separately (beans, rice, sauces) in airtight containers in the refrigerator for up to 3–4 days; reheat and assemble when ready to eat.