Grilled Vegetable Burrito
To keep this burrito crisp and interesting, choose vegetables that can assert themselves against a hot grill. Choose thick slices of zucchini or portobello mushrooms, peppers, with onions as an option so long as you cut them so they stay together on a grill. Turn your grill to a high heat; this will cause that beautiful char to happen with grill marks, without overcooking.
Serve this with the usual sidekicks--cotija cheese, sour cream, maybe some lime wedges for a final burst of freshness right before you eat. These vegetable burritos are hearty and filling without weighing you down, and are a great vegetarian option for lunch or dinner menus.
Prep Time:
Preparation Time
15
min.
Cooking Time:
Cook Time
10
min.
Servings:
Recipe Yield
4
Cooking Method:
Cooking Method
Grilling
Categories:
Recipe Category
Vegetarian
Grilling
Cuisine:
Recipe Cuisine
American
Ingredients:
- 2 medium zucchini, cut in 1/2 inch slices
- 2 bell peppers, one red and one green, sliced into wide slices
- 3-4 thickly sliced portobello mushrooms
- 3 Tablespoons avocado oil or other high-heat oil
- 2 Tablespoons Organic Manzanillo Seasoning
- ¼ cup cotija or cheddar cheese
- 4 flour tortillas
- Lime wedges for garnish
- Cilantro for garnish
- Sour cream for garnish
Instructions:
- Preheat grill to high.
- Place sliced vegetables in a bowl. Toss with avocado oil to coat. Sprinkle Organic Manzanillo Seasoning over vegetables and toss again.
- Place vegetables on grill. Cook until they begin to char on the outside, turning occasionally.
- Remove vegetables from grill. Put tortillas on the grill for just a few seconds, so they warm up and take on a bit of color.
- Assemble burritos in warmed tortillas. Place fillings on one end of the tortilla, fold in ends, and roll up.
- Wrap burritos in foil, or place directly on grill to warm.
- Garnish and serve!