This burrito recipe is an ingenious way to use up the last little bit of your favorite beef and bean chili. No more fighting for the last bowl!
These babies freeze beautifully and reheat in the microwave when you’re starving. Don’t head for the border—these are so much better.
Make a giant batch of Chili Cheese Burritos and freeze them for a month worth of thrifty dinners. Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re making—the recipe does the math for you, it’s that easy.
Chili Cheese Burrito ingredients:
What goes in a burrito? Almost anything, but here are some good ideas.
- Chili. Beef and beans make the best burrito filling! This could be leftover chili, slow cooker chili, canned chili, even Wendy’s chili. No judgement; everyone has their own favorite.
- Rice. Any kind of cooked rice—even brown rice! Got any leftover Mexican Rice? Good, you’ll need it.
- Shredded cheddar cheese. Yes, please.
- Cilantro. Optional, but delicious.
- Salsa, sour cream, hot sauce, guacamole. For dressing up that gorgeous burrito as you see fit.
How to make Chili Cheese Burritos:
First, take a look at the chili you’re working with.
Is it on the thicker side, or is it a little thin? If it’s very “wet” chili, place the chili over a mesh strainer in the sink to get rid of some of the broth and make the filling more suitable for burritos.
By the way, none of the ingredients have to be hot, or even warm, to assemble these burritos. You can roll them up cold and freeze them, otherwise you’ll be heating them in a skillet or panini press to make them hot and crispy.
