Rice and Bean Quesarito

What is a quesarito, you might ask? Quesadilla + burrito = quesarito. So essentially, you make an average cheesy quesadilla. Then, you use that quesadilla to make A BURRITO. Can we say genius?!

I know I always say this, but these things are just so stinking good. You can customize them to have whatever fillings you like. And they are a great make-ahead snack or lunch to keep in your fridge. I like to wrap them individually in foil and reheat in the toaster oven for 15 minutes or so.

Perfect lazy day snack!

2 rice cooker cups white rice (this is equal to 1½ standar U.S. cups)
30 ounce can black beans, drained and rinsed
1 cup chunky salsa
12 burrito sized flour tortillas
2 cups Mexican cheese blend, shredded
½ cup premade queso dip (I used jarred)
½ cup sour cream
any other add ins you’d like

8-cup Rice Cooker
6 servings
Prep Time: 5 minutes
Cook Time: 1 hour

1. Add the rice to the inner pot of the rice cooker. Rinse and drain the rice until the water you are draining runs clear.
2. Fill with water to the line marked 2 on the inside of the inner pot.
3. Replace the inner pot into the rice cooker. Close the lid and set for the WHITE RICE function.
4. When the rice is done, the cooker will switch to KEEP WARM.
5. Scoop the rice out of the cooker into a large bowl. Allow to cool to room temperature.
6. Set the Grillet™ to 350℉. Place the lid on and let it heat.
7. While the Grillet™ is heating, mix the black beans and salsa in with the rice until it is fully incorporated and all of the rice is coated with the salsa. Set aside.
8. Place a tortilla into the heated Grillet™. Sprinkle a good portion of the Mexican cheese over the top, then cover with a second tortilla.
9. Press the tortillas carefully with a spatula. Place the lid on the Grillet™ and let the quesadilla cook on that side for about 2 minutes.
10. Open the lid and carefully use a spatula to flip over the quesadilla. Again replace the lid and let cook until the cheese is all melted and you see grill marks.
11. Remove from the grill and let it cool for a minute or two until you can easily handle it.
12. Add about ¼ cup of the rice and bean mixture to the quesadilla in a line down the center. Add some of the queso, sour cream, and any other desired toppings.
13. Fold and roll the quesarito like you would a burrito.
14. Repeat with the other tortillas until you have 6 quesaritos.

Recipe inspiration from Contentedness Cooking

Products also available on Amazon:
8-Cup Rice Cooker

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