A loaded, griddle-style burrito packed with grilled beef, charred peppers, onions, rice and smoky seasoning, finished with a crispy melted cheese crust for the ultimate cantina-inspired finish.
IN THE KITCHEN
In a bowl, combine the smoked paprika, cumin, garlic granules, oregano, salt and pepper. Coat the beef with olive oil, lime juice and seasoning. Leave to marinate for 15–20 minutes.
Mix the sour cream, chipotle sauce and lime juice together. Set aside.
Prepare the peppers and onion. Cook or warm the rice if needed.
AT THE GRILL/BARBECUE
Prepare the grill for direct heat cooking at 220–250°C. If using a griddle barbecue, preheat until smoking.
Add a drizzle of oil to the griddle and cook the peppers and onion for 6 minutes until softened. Remove and keep warm.
Place the beef onto the hot griddle and cook for 8-10 minutes tuning once . Remove and rest for 5 minutes before slicing thinly.
Warm the tortillas briefly on the griddle.
Build the burritos by layering rice, black beans, peppers, onion, sliced beef, cheddar, mozzarella, avocado, lettuce, coriander and chipotle sauce into each tortilla. Fold tightly into burritos.
Sprinkle a generous layer of grated cheddar directly onto the hot griddle in a rectangle slightly larger than the burrito. As the cheese melts and turns golden underneath, place the burrito seam-side down onto the cheese and carefully roll it so the melted cheese wraps around the outside.
Leave for 1–2 minutes until crisp and golden. Carefully remove and repeat with the remaining burritos.
Slice in half and serve immediately with lime wedges and extra chipotle sauce.
Weber Tip: The crispy cheese wrap is what makes this recipe special. Allow the cheese to become lightly golden before rolling the burrito onto it to achieve that irresistible crunchy finish.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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