Chili Cheese Burrito

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you’re done! Chili Cheese Burritos are freezer-friendly, too!

If you love chili and you love burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Freezer friendly too!

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!

So here’s the most exciting thing to happen to a tortilla since since the tortilla press.

But really, shouldn’t we have been doing this all along? Chili is full of meat and beans. Burritos are full of meat and beans. As my high school English teacher would say: Bingo Bango Bongo.

This all happened because last week I made the easiest chili ever. Shredded beef falling apart in a sea of tomatoes, vegetables, beans, and spices. I also had leftover tortillas from making WAY too many of these.

So yes, this almost-too-obvious burrito situation happened and I’m not the least bit sorry about it.

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!

Chili Prep

Keeping things simple yet practical, I set my chili over a strainer to drain out the excess liquid. This step is optional and depends somewhat on your preferences and how thick your chili is.

The most important piece of advice I have for you here is about how to add ingredients to a tortilla to make a burrito.

Pile them on top of one another.

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!

Maybe you already knew this, but in the past I have made the mistake of laying the ingredients side by side, and that’s really just a subpar way to accomplish the task. You’ll end up with bites that are missing half your ingredients. Totally lame.

I also suggest throwing the burrito on a skillet for a bit to add some lovely grill marks. It looks better and it tastes better.

Here’s my chili recipe if you love the laziness of a slow cooker. If you want to get fancy with your rice, my Cilantro-Lime Rice is a favorite around here. Plain rice tastes great too.

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!

Save this Chili Cheese Burrito to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Chili Cheese Burrito

Yield: 4 servings

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!

Ingredients:

  • 2 cups leftover chili
  • 4 (10-inch) flour tortillas ("burrito" size)
  • 2 cups cooked rice
  • 1 cup shredded cheddar cheese
  • Finely chopped cilantro, optional
  • Salsa and sour cream, for serving, optional

Directions:

  1. Optional: Set the chili in a fine-mesh strainer over a bowl for 10 to 15 minutes, pressing down lightly with the back of the spoon, to remove excess liquid.
  2. Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
  3. Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
  4. Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
  5. Serve with salsa and sour cream if desired.
Notes:
  1. This recipe doubles easily!

Related Recipes:

Slow Cooker Chili Con Carne

Shredded beef and a crock pot make my Slow Cooker Chili Con Carne the easiest recipe around. And you won't sacrifice an ounce of flavor!

Chipotle Cilantro-Lime Rice

Chipotle Cilantro-Lime Rice {Copycat Recipe} | Culinary Hill

Restaurant-Style Mexican Rice

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Mexican Tortilla Pinwheels

Make Mexican Tortilla Pinwheels your go-to snack for any party! The ultra-flavorful cream cheese filling is tasty on tortillas and everything is made ahead.

6 comments

  1. Love this idea. I’m making your chili for this one. I think a burrito or a taco are just as versatile as pizza and are the second most perfect foods for breakfast, lunch and dinner!

  2. I saw the words, ‘Chili Cheese Burrito’ and I knew I had to pop over. This looks incredibly delicoius and perfect for ‘the big game’ coming up! 

  3. This is a really easy sell, Meggan. It’s a perfect way to use up that huge pot of chili. I suppose the resulting burritos could be frozen, too? 

  4. Perfect use of leftover chili and pure comfort food for Game Day!

  5. OMG these look so good and I love that they’re freezer friendly! My husband LOVES Chili Cheese ANYTHING so I have to try these! :)

  6. These look amazing! What a great idea to use up leftover chilli…although i’m tempted right now to make chilli just so that I can make these! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

thanks for stopping by!

y’all come back now, ya hear?