Anyone who knows me knows that I'll toss absolutely anything into a burrito. This sometimes includes pasta. Which, I will admit, sounds like kind of an odd idea. But it's like having macaroni and cheese on the go. My childhood self would have been absolutely thrilled at this. Is this rigatoni burrito the best thing that I've ever made and absolutely going to change the way that we all think about food? Probably not. But it would make for a good late night snack! It's a quick and easy meal to throw together at the last minute. And a great way to utilize leftovers in fun and new ways.
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Variations of Rigatoni Burrito
I'd been thinking that this isn't the first time that I've put pasta in Mexican food. I use vermicelli to make salads all of the time. Vermicelli looks like if Italy attempted to make a stir fry noodle. Which I absolutely love to add into absolutely everything. Including nachos because nothing doesn't go well with chips and melted cheese. Although I have just made macaroni and cheese and wrapped it in a tortilla before!
This rigatoni burrito is essentially to-go macaroni and cheese with Jarlsberg Swiss cheese, dry white wine, lemon juice, kirsch, ground mustard, and allspice. All wrapped in a lightly toasted tortilla and topped with a hefty dollop of Greek yogurt and hot sauce. This isn't exactly macaroni and cheese wrapped in a burrito. But it is pretty close! And it is actually pretty great. It's almost reminiscent of deep fried mac, but with a lightly fried tortilla, instead of having to bread and fry them.
This Vermicelli Salad w/ Cucumber, Walnuts, & Avocado recipe requires a large pot, cheese grater, small bowl or large plastic bag, and a saucepan. It takes about a half hour to make. Although feel free to mix and match in your own leftovers!
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with sour cream to personal preference.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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