Rice & Bean Quesarito

about 6
Prep Time
5 minutes
Cook Time
1 hour

Aroma® GRILLET® (also on AMAZON)



  • 4 rice cooker cups of cooked white rice (equal to 3 standard U.S. cups)
  • 30oz. can black beans, drained and rinsed
  • 1 cup chunky salsa
  • 12 burrito-sized flour tortillas
  • 2 cups Mexican cheese blend, shredded
  • ½ cup queso dip
  • ½ cup sour cream
  • any other add-ins you’d like


  1. Set the Grillet™ to 350°. Place the lid on and let it heat.
  2. While the Grillet™ is heating, mix the black beans and salsa with the rice until it is fully incorporated and all of the rice is coated with the salsa. Set aside.
  3. Place a tortilla into the heated Grillet™. Sprinkle a good portion of the Mexican cheese over the top, then cover with a second tortilla.
  4. 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.
  5. 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.
  6. Remove from the grill and let it cool for a minute or two until you can easily handle it.
  7. 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.
  8. Fold and roll the quesarito like you would a burrito.
  9. Repeat with the other tortillas until you have 6 quesaritos.

Recipe inspiration from Contentedness Cooking