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Beef & Pepper Cantina Cheese-Crust Burrito

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    50 min.

  • Difficulty

    Easy

  • BBQ Temperature

    High Heat 220–250°C

  • Method

    Direct Heat / Griddle Cooking

Ingredients
Instructions

the Ingredients

Burrito

For the Beef

  • Completed step 800g skirt steak
  • Completed step 1 tbsp olive oil
  • Completed step 1 tsp smoked paprika
  • Completed step 2 tsp ground cumin
  • Completed step 1 tsp garlic granules
  • Completed step 1 tsp dried oregano
  • Completed step 1 tsp sea salt
  • Completed step 1/2 tsp black pepper
  • Completed step 1 lime, juiced

For the Burrito Filling

  • Completed step 1 red pepper, sliced
  • Completed step 1 yellow pepper, sliced
  • Completed step 1 large onion, sliced
  • Completed step 1 tbsp vegetable oil
  • Completed step 250g cooked Mexican-style rice
  • Completed step 200g black beans, drained
  • Completed step 150g grated mature cheddar cheese
  • Completed step 100g mozzarella cheese, grated
  • Completed step 1 small bunch coriander, chopped

For the Burrito Sauce

  • Completed step 150ml sour cream
  • Completed step 2 tbsp chipotle sauce or hot sauce
  • Completed step 1 tsp lime juice

To Finish

  • Completed step 4 large flour tortillas
  • Completed step 300g grated cheddar cheese (for the cheese crust)
  • Completed step 1 avocado, sliced
  • Completed step 1 small gem lettuce, shredded
  • Completed step Fresh lime wedges
  • Completed step optional, fresh jalapeños

Special Equipment

  • Weber Slate Griddle or Plancha
  • Weber Griddle Press (optional)
  • Large spatula
  • Mixing bowl

Instructions

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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