All Recipes

VELVEETA® and Chorizo Grilled Burrito

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Ingredients

  • 1

    cup

    Velveeta

  • 1/2

    can

    diced green chilis, about 2 ounces

  • 1/4

    tsp

    smoked paprika

  • 1/2

    tsp

    cumin

  • 1

    cup

    long grain rice rice, cooked as directed

  • 1/2

    cup

    cilantro leaves, chopped

  • 1

    lime, juiced

  • 2

    tbsp

    Smoky Velveeta Queso per burrito

  • 1

    lbs

    ground chorizo, cooked and drained

  • 4-6

    large burrito size tortillas

  • 1

    can

    black beans, rinsed and drained

  • 1

    large sized tomato, diced

  • 4

    scallions, sliced

Instructions

  1. Step 1

    Smoky Velveeta Queso

    In a small bowl, microwave the Velveeta for about 30 seconds. Add the green chiles, cumin and smoked paprika and stir to combine. Set aside.

  2. Step 2

    Cilantro Lime Rice

    Season the cooked rice with lime juice and cilantro.

  3. Step 3

    Burritos

    1. In a small bowl toss together diced tomatoes and scallions and season with a pinch of salt.

    2. Line the center of each tortilla with 2 tablespoons of the Smoky Velveeta Queso then top with ⅓ cup Cilantro Lime Rice, ¼ cup black beans, ⅓ cup chorizo and 2 tablespoons of tomato and scallion. Roll up the burritos as securely as possible. and grill in a preheated pan or in a sandwich press, seam side down, until the tortilla is golden brown on both sides and the cheese is melty.

    3. Tip: Warm the tortillas up in the microwave for a few seconds so that they are flexible and easy to roll.

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