Chilli Burritos
We love a chilli and we generally make a decent sized batch, which means we have leftovers. Sometimes we’ll freeze portions for a quick mid week meal but we wanted to try something different. We also love the fresh flavours of Mexican food so we’re combining them.
We’ve used beef chilli but you can use any meat filling your choice and you need the obligatory accompaniments: salsa, guacomole, cheese, rice and beans encased in a tortilla and grilled to finish on the Big Green Egg.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 portion of smoked chilli or OTT chilli
- Cooked long grain rice
- Black beans
- Toasted Corn Salsa
- Guacamole
- Soured Cream
- 1 pack tortilla wraps
- Fresh coriander for garnishing
- Light olive oil for frying
Method
- Setup your Egg for a direct cook at 180°C with the stainless steel grid and the dual-sided cast-iron plancha griddle.
- Take your tortilla and load with chilli, rice, beans and soured cream.
- Fold over the ends and roll up to seal.
- Place on the plancha and bake for about 10 minutes. Flip them over and bake for another 10 minutes.
- You can serve the burritos withs some salad. You might wish to serve with salsa, guacamole and soured cream.
- Optional, garnish with fresh coriander.