A gourmet meal with a fast food feel. These grilled burritos are not only super fast and easy to put together but the flavor will knock your socks off!
Quick and easy is kind of my thing right now. If I can make it before the baby has gone through all of the kitchen cupboards and removed everything inside, then I am good to go! If it actually looks pretty along with tastes good, then that’s a double whammy.
These grilled burritos are seriously insane. It is the simplest recipe, yet so flavorful. It’s like you want to say it took all this effort because it just looks so fancy, but it takes minutes to make. So your torn, brag about how quick they are or make everyone think you slaved in the kitchen to bring them this incredible meal…decisions, decisions.
While you’re deciding, let me give you the inside scoop on these vegan grilled burritos. First, sauce. A sauce can take an already outstanding meal to off the charts insane. Like this one.
It’s no secret that I love making sauces. Many of the ones I make use a Silk product. Silk is just so darn good, it really puts the creamy in my creamy sauces.
This particular creation uses the Unsweetened Silk Cashew variety, and boy does it use it well. You need this stuff, so put it on your list! Also, check out their website and sign up for all things Silk, especially things like coupons and promotions. Free stuff is always awesome.
So this sauce is easy easy easy! I’m talking throw some cashew milk, nuts, and salsa into a blender and sauce away. Plus it’s super fabulous to just keep in the fridge to use as a dip, dressing (hello taco salad), or even a spread on a sandwich. It takes these regular grilled burritos to a plant-based heaven you’ll never want to leave!
The Salsa For These Grilled Burritos Is Everything!
I drizzled, no drowned, my grilled burritos in this vegan salsa crema and devoured every last bite. I may or may not have licked the plate. Hey, I was at home. It’s not like I was in a restaurant. Because I’d never lick my plate in public.
Well, I might give one small lick if no one was watching. It’s that good! I think my favorite part of this recipe is the different textures I have going on. I am a huge texture fanatic.
I love a variety, give me crunchy yet soft and I’m sold. So when I grilled these burritos and got that crispy outer coating, it was like BAM! Hello lunch! Crispy on the outside, soft variety of textures in the middle, and then top it off with sauce? Yup. Dream boat. Just look at that perfect grill mark!
So I’m telling you: these. are. a. must. All you need are some cooked black beans, brown rice, avocado and your favorite tortillas. Make the salsa crema with your favorite roasted salsa, a helping of amazing Silk Cashew Milk and some nuts.
And if you’re feeling really spunky, try this sauce with them too!
- 3/4 cup Silk unsweetened cashew milk
- 3/4 cup your favorite salsa
- 1/2 cup raw cashews (see note)
- 1/2 cup raw walnuts
- 1 tablespoon lemon juice (optional for added tang and to cut sweetness, depending on salsa used)
- 2 tortillas , gluten-free if needed
- 3/4 cup cooked brown rice
- 3/4 cup cooked black beans , drained and rinsed
- 1/2 an avocado , sliced
- sea salt , to taste (depends on salt in your beans)
- 1/2 cup Salsa Crema , use more if preferred (see recipe above)
- corn and chopped cilantro for garnish (optional)
- Put all ingredients in a blender and blend until smooth. Set aside.
- Combine rice and beans in a bowl. Add salt to taste.
Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
- Place half of the sliced avocado on top of the rice and beans.
- Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
- Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it. If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
Flip burrito to the other side and brown again, about 5 minutes.
Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top.
Garnish with corn and chopped cilantro if desired. Devour and remember to breathe.
- Salsa Crema makes 2 cups.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
- You will have some leftover sauce, but it holds great in the fridge and is perfect as a dip, spread or a dressing. You could also mix some in with the rice and beans.
- To make this super fast, I use canned beans and precooked rice.
- Tips to prep ahead: Make Salsa Crema, and cook rice and beans if not using pre-cooked.
- Baby/toddler food idea: Feed baby rice, beans and avocado in a bowl, topped with sauce. Make sure to mash beans and avocado a bit. You can feed younger baby pureed avocado and/or beans.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Nancy Elliss says
Hello, thanks for your recipe but I’m struggling to find stockists for the Silk Cashew Milk in Adelaide, Australia – or even any kind of Cashew Milk really. Would almond milk work given that we’re putting cashews into it as well?
veggiesdontbite says
Hi Nancy! Yes! You can definitely use almond milk. Any plant based milk should work okay really. Hope you enjoy!
Smruti says
do you think this would work with almond milk and cashews? My local store only stocks varieties of Silk almond milk–no cashew milk to be found.
veggiesdontbite says
Hi! Yes, I think it would work just fine! The flavors will cover up any difference in tastes in the milk.
Sara Hayward says
Hey! So amazing! My gluten free wraps didn’t work so well to make burritos though.. any suggestions?
veggiesdontbite says
So happy you liked it!! Yes, the gluten free wraps are tough because most are brown rice based and don’t fold well. I do not use gluten free tortillas often, we use a whole grain variety because we love the texture and the ingredients are pretty good. But there are a few gluten free ones that I have had that are great, the ones by Follow Your Heart and the ones by BFree. Both brands are soft like a regular tortilla!
Krista says
I LOVE this recipe! The only two things i changed was doubling the salsa for the cream sauce because I love a little extra spice, and cooking the rice in life juice with the cilantro.
My carnivore family LOVES this meal too!!!!! Thank you!!
Krista says
I meant cooking the rice in LIME juice, not “life”…hahah
veggiesdontbite says
Life juice! HAHAHAHA!!! Love it. Burritos are life so I get it! LOL! Glad you guys love these! We love them so much. I love cooking rice with lime and cilantro, and in fact have a recipe in my cookbook that does this. I wanted to keep this particular burrito recipe as simple and easy as possible so that’s why I kept it plain…but for sure use the lime and cilantro to fancy it up!!
Holly S. says
Thank you for developing this recipe! I have a question though. I can have nuts but my husband can’t. Any ideas on how I could make this sauce without nuts and still keep it vegan? I’m fairly new to this lifestyle and would appreciate some help. Thanks!
veggiesdontbite says
Hi Holly! The cashews are a key ingredient in making this ultra creamy. The only thing I can suggest is to follow suit with some of my other creamy recipes and use some potato, white beans and/or cauliflower. I haven’t tried it though so not sure how it would work but let me know if you try it!
Trish says
Wowza these were great. So mine didn’t look anywhere near as pretty as yours, I’m awful at rolling up burritos, however, it didn’t affect the taste which was incredibly good. Husband raved on about these. And the crunch factor – mmmmmm. Oh, and that salsa crema, going to slather that on everything tomorrow. Couldn’t stop dipping my finger in it as I was getting everything else ready. Thanks for an easy, amazing, simple, flavorful meal!!
veggiesdontbite says
Hi Trish! Thanks so much for the great review. It makes me so happy to hear you guys love these as much as we do! I think my middle could live on them if I let him. LOL!! Look for my new book coming out this fall, it’s all burgers and burritos with lots of sauces!!
Nicole says
Made these tonight for the first time and they were ah-mazing. Seriously, where have these been all of my life?! Easy and so yummy. That sauce is divine, and grilling them to get the perfect crunch is brilliant. I told my husband that we will be eating these weekly. I’m in my first trimester and the nausea and food aversions are killing me, but these I devoured.
veggiesdontbite says
First, congrats on your pregnancy!! That’s so great!! Second, I am SO happy that you loved these and especially in your first trimester! That’s a huge compliment! Coming from someone who was sick their entire pregnancy, I totally get it. I literally lived on burritos. Something about a tortilla filled with stuff was my fave. We have these weekly around here and can’t get enough. I always grill my burritos now and can’t believe I ever didn’t grill them! LOL! Best of luck and I look forward to hearing about the little one!
Laura says
Made these for a last minute cookout over the weekend and they were amazing! Even the meat eaters were grabbing for more! Have you tried freezing these? I have extra filling and thought I would a make/freeze for later. I would think they would hold up well except the avocado has me wondering…..
veggiesdontbite says
Yay!!! So awesome to hear!! I would freeze the rice and bean part only. If the avocado is mixed in then I guess you can always try. Avocado does freeze but I’ve only ever used it frozen in a smoothie so not sure how it defrosts. The sauce freezes great though!
Mel B says
I just made this delicious gem this evening after having it saved on my phone for weeks! I am so glad I gathered my supplies and got to work! It was amazzzzzing! I live on Texas! We live on Mexican food! We just returned home from a Cali trip and our tradition is every time we return to the Lone Star State we go eat Mexican (Tex-Mex).. Well since our flight arrived at 1am and I want to wear a bathing suit this summer we opted out of stopping at our favorite joint and came home. I pulled out my handy dandy saved links on my phone the next day and went to town on this bad boy! It was a hit! I put the avocados on top and added vegan cheese. Didn’t need to though! Next time I will just do extra Crema! It was so good! This will definitely be a repeat recipe!
veggiesdontbite says
Bahaha!!!! I’m dying at your bathing suit comment. Right there with you, need the rest of this baby weight off! Thank you so much for making these and for your sweet comment!!
Samantha Woods says
The Salsa Crema…be still my beating heart. It tastes AMAZING! Just made it – YUM! Thank you!
veggiesdontbite says
Thanks Samantha! I dip SO much in it. LOL! The sauce is perfect for those burritos, which I created very mild in taste without much in the actual filling for the reason that I wanted the sauce to be the main flavor!
Samantha Woods says
I swoon. We devoured these burritos with the salsa crema tonight….PERFECT!!! Soooooo good!! LOTS of salsa Crema, yes!
veggiesdontbite says
That makes me so happy to hear!!
Laura says
I love mexican and have only recently gone vegan after being vegetarian for a while and was a little worried i wouldnt be able to enjoy mexican food like i use too, but then i came along this recipe and it is so incredibly easy and delicious! Thank you for sharing 🙂 that salsa crema, yum yum!
veggiesdontbite says
Thank you so much Laura!! Mexican is one cuisine I still enjoy so much. I’m so happy you loved them! We still eat these weekly!
Janet Yaker Murray says
This is serendipitous! I had something very similar for breakfast today.
Here’s a suggestion to enhance the flavor of the beans. I rinse a can of black beans, throw them in a pan, add my favorite seasonings (including a couple of bay leaves) and then let them simmer in vegetable broth until the broth is absorbed. When done, I puree about a third of the beans. it makes the bean mixture easier to handle and really blends in with the rice.
I’m looking forward try the cashew crema!
veggiesdontbite says
Thanks Janet! Your beans sound delicious! I purposely left the filling in this quite simple and plain because I wanted to let the crema take control! But we do also make it similar with a refried bean filling. I’ll take burritos any way!
Vicky @ Avocado Pesto says
No babies for me yet so no one opening up all the cabinets (but me) but I can still understand the need to make something super quick and it being an added bonus when it’s pretty too!
veggiesdontbite says
Thanks Vicky! Yep, quick and easy is key around here!
Gin says
OMG I need that salsa crema in my life! Those burritos too. Love it all, pinned!! 🙂
veggiesdontbite says
Thank you Gin!! You’ll love them! SO easy and yummy!
Marly says
This looks like such a flavorful recipe – from the burrito to the vegan cream sauce!
veggiesdontbite says
Thanks Marly! I think I’ve had about 10 of these this week. Oops.
Donna says
Yum, I love everything about this dish, and I agree, totally acceptable to lick your plate at home 🙂 Saving for later!
veggiesdontbite says
Ha! Thanks for making me feel I’m not the only one ? Thanks for your kind words!
Ginny McMeans says
It’s so great to have a salsa crema at hand. I will use this often.
veggiesdontbite says
Thanks Ginny! I’m all about sauce!
Debra @ Bowl Me Over says
Somebody pass me a fork – they aren’t all gone are they? :D. Seriously though, these look and sound amazing!! The salsa crema is the perfect (non) guilty pleasure!
veggiesdontbite says
LOL Debra! They are but you know what? They only take a few minutes to put together, so I’ll whip up some more! Come on over!
Mel @ avirtualvegan.com says
Oh those burritos look good and that salsa crema looks amazing. And it’s so easy peasy! Great for a quick lunch or dinner mid week.
veggiesdontbite says
Thanks Mel! Yes, SO easy! Quick is all about my life these days.
Casey the College Celiac says
What a unique twist on an old favorite! Looks DE-licious!
veggiesdontbite says
Thanks so much! It’s our new favorite easy meal!
Healing Tomato says
I LOVE the idea of grilled burritos. Silk makes the best almond milk. It is the only brand I use. This is a great recipe and the photos are spectacular
veggiesdontbite says
Thanks so much! I love the grilling, such a good texture. Silk is so awesome aren’t they?!
Kennedy Cole@ KCole's Creative Corner says
I don’t think I’ve ever grilled burritos before, but they look like perfection! So fresh, flavorful, and creative! I’m definitely going to be pinning this recipe for later! ;D Plus, that salsa crema looks like the perfect creamy perfection to finish off the burritos!
veggiesdontbite says
Grilling them is the best! It gives that awesome slight crisp which I love. And the Salsa Crema puts it over the top! I just love sauce! Thank you so much for your kind words!
Linda @ Veganosity says
Holy salsa those look amazing! These are getting made this weekend. And I totally agree with you, Silk brand is the best.
veggiesdontbite says
Thanks Linda! I just love Silk. These are super easy and good! I’m making them smaller and cutting in half for a Super Bowl app!
The Vegan 8 says
I love that you grilled these, that would add another layer of flavor!! Like I said on IG, I would totally drench these in the sauce…like, so much that it would be dripping as I take each bite, hahaha! I would probably even mix some of it inside the burrito too! So yummy!! They look awesome!
veggiesdontbite says
Thanks Brandi!! You can most definitely put sauce inside but I chose not too because I really wanted the drier crisp thing going on with the sauce covering only the outside. I tried both ways and both delish but I liked the texture differences with keeping the sauce out. The grilling is key though!
Matt @ Plating Pixels says
While not vegan I’d still totally go for this. That vegan creams a sounds awesome!
veggiesdontbite says
Thanks Matt! It’s definitely a recipe for all eaters!
Rebecca @ Strength and Sunshine says
I don’t even have words….Jaw dropped these look amazing!!! I’m not lieing when I say these would be my dinner every day and I would never get sick of it!
veggiesdontbite says
Thank you so much Rebecca! I’m right there with you lady! They are so easy to make and so filling and tasty. Like the perfect food. I could eat Mexican daily!
Jillian @ Food, Folks and Fun says
Now this is my kind of burrito, yum!
veggiesdontbite says
Thanks Jillian!
Mahy says
Simply YUMMY!! Love how you made this vegan–genius!
veggiesdontbite says
Thanks so much Mahy!
Platter Talk says
These grilled burritos are completely up our alley! Love the avocado salsa in them, especially; thanks so much for sharing!
veggiesdontbite says
Thank you!! They are so super easy!
Jenn says
This is my kind of dinner!! Throw it all together and done! And bonus if it’s Mexican flavors like this! Dream boat is right!
veggiesdontbite says
Thank you Jenn! It’s so easy to throw together and so yummy!! And yes, on Mexican. I can eat it every day!