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Burrito Suave

burrito suave chili con tofu rice pico de gallo nacho whiz sour cream cheddar gerardo

“Go and serve the food mom”

Theme song by Gerardo “Rico Suave” from Mo’Ritmo
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Listen to the More Recipes About Music & Food Spotify Playlist

This is a horribly dated and very sexist song. That we, as radio listeners, ever allowed this to be broadcast much less reach the Top 10 is a stain on our cultural record. It’s one saving grace, if one can call it such, is that Gerardo never had a successful follow-up or even that much of a career. One Hit was really one more than he deserved. Nevertheless, it is a brilliant pun for a burrito. I do not take full credit as I first ran into ‘Rito Suave on the Fried Egg I’m In Love menu. (They are also rocking some serious music food punnage.)

This is another in my What’s In The Icebox series. I had a batch of Chili Don’t Be A Hero and decided to make burritos because I was too lazy to actually cook. That is the brilliance of a burrito. It’s stuff wrapped in a tortilla. Sure, you could spend hours making carne asada and wrap it with guacamole, pico, and cheese. Or you can grab some stuff already in the fridge, reheat it a bit, wrap it, toast it, and eat it. I generally go for option two.

My prep for this was to making rice, shredding cheese and making pico. The entire cooking time was about 20 minutes. If you already have pico de gallo and leftover rice, it’s about a 10-minute recipe. I prefer to heat the filling a bit to make it easier to roll the burrito and the toasting does not always completely heat the interior.

I used vegan nacho whiz because it was in the fridge. I’m also slightly obsessed with it on Tex-Mex dishes. Not really cheesy or nutty, it adds a nice bit of spice, fattiness, and umami. If you left the cheddar and sour cream out or swapped for vegan substitutes, this would be a vegan burrito. Not that I really calculated that. 

Chili Con Tofu, rice, cheddar, pico de gallo, nacho whiz, and sour cream in a flour tortilla
Makes 2 burritos

1 cup Chili Don’t Be A Hero
1 cup cooked rice
4-ounces cheddar, shredded
Pico de gallo (see below)
Nacho Whiz (see below)
Sour Cream
2 burrito size flour tortillas

Mix the chili into the rice and stir to thoroughly combine. Divide the cheddar between the two tortillas. Place half the chili rice on top of the cheese on each tortilla. Top rice with a spoonful or two of pico de gallo and a drizzle of nacho whiz. Roll the burrito tightly.

Place a skillet over medium heat. When the skillet is hot, place the burritos in the pan seam side down. Toast for a minute or two until golden. Flip burrito and toast the top for another minute or so.

Transfer burritos to a place. Top with a tablespoon or two of sour cream (depending on your taste), pico de gallo and a healthy drizzle of nacho whiz. Finish with some sea salt, Aleppo pepper flakes, and hot sauce if that’s your thing. 

Makes 3 cups

1 plum tomato – cored, seeded and diced fine
1 poblano, diced fine
1 red pepper, diced fine
1 jalapeno, diced fine
1/2 sweet onion, diced fine
1 lime, juiced
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Place the tomato, peppers, and onion in a medium bowl. Add lime juice and spices. Mix thoroughly. Let is rest on the counter for 15 minutes. Place in a storage container and store in the refrigerator.

1 cup Cashew Nuts raw
2 tablespoon Nutritional Yeast
1 clove Garlic, crushed
1 tablespoon Lemon Juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2/3 cups Water
1 1/2 teaspoons Valentina
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder

Add the cashew nuts, nutritional yeast, crushed garlic and lemon juice to the blender jug. Add sea salt and black pepper. Measure out the water and add it in. Blend until very smooth and creamy.

For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.

Posted in burrito, bushwick, comfort food, cooking, food, foodmusic, grillclub, music, musicfood, recipe, tex mex


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