These Avocado and Bean Grilled Burritos are cheesy, spicy, and crispy!
This is one of those recipes that I always want to share with you but my family eats them all before I can get a picture.
It’s also so ridiculously simple that I feel silly sharing it with you. Let’s look at it more as inspiration. You can, of course put whatever you want in a burrito. But avocado and bean burritos = winning. This is what I put in there when I need to go grocery shopping and I just have the staples in the house. Let’s be clear that staples for me include tortilla shells, cheese (always have cheese!!!), beans, salsa, and avocados.
It’s no joke, I buy a small Spartan army of unripe avocados every time I go to the grocery store, wrap them up in a grocery bag when I get home, and then wait impatiently for them to ripen. After a few days they’re ready to go, and I’m hiding them from my husband and kids so I can do with them as I please. Clearly I have meal planning issues.
I like to use my Griddler for these (and everything else in life) with the flat griddle sides. The burrito gets all crispy like a Taco Bell commercial (because commercials are the extent of my Taco Bell knowledge). You know you see those commercials and instantly want a hot and crispy tortilla. If you only have a press with grill plates you should be fine. Whatever kind of press you use be careful – if you overcook them the tortilla will explode and all the filling will ooze out. Equally delicious, much more messy. You could also make these in the oven if you prefer, just place them on a baking sheet and cook for about 10 minutes at 375ºF.
Seriously, gone in minutes.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Avocado and Bean Grilled Burrito
- 4 burrito sized flour tortillas
- 2 avocados
- 15 ounces canned pinto beans,, rinsed and drained
- 1/2 cup salsa
- 1 cup Monterey jack cheese
- Preheat a panini press on high and spray lightly with cooking spray.
- On one tortilla, smash half an avocado in the center. Pile one quarter of the beans, salsa, and cheese in a line down the center of the tortilla. Fold up the bottom, then fold in the sides, and roll the burrito tightly up from the bottom. Place the wrapped burrito seam side down on the panini press and close the cover. Repeat with remaining tortillas, grilling in batches as needed.
- Grill burritos for 4-6 minutes or until the outside is brown and crisp and the inside is hot. Watch carefully, if you over cook them the tortilla can leak all the filling.