Grilled Vegetable Burrito

Grilled Vegetable Burrito
Grilled Vegetable Burrito

Listen. Surprisingly, at a company where some of our most popular blends are seasonings like “Wild for Salmon,” “Austin Steak Rub,” and “Flippin’ the Bird,” a number of people at Spices, Inc. World Headquarters eat a mostly plant-based diet. That doesn’t mean they are any less obsessed with our seemingly meat-centric blends though- instead, they’re the ones that come up with some of the most brilliant and creative applications that can then feed our product and recipe copy!

But no matter how die-hard a veggie-holic you are, there aren’t many things more lackluster than a lackluster and mushy bean burrito… but inspired by our vegetarian team members, our challenge this week was to whip up a burrito that didn’t feel like it was missing any of the thrills and textural surprises that meat burritos have. The more vegetables, the merrier!

Our cast for this burrito were all ingredients that were ideal for grilling: Zucchini, peppers, and mushrooms have no real fiddly portions, which meant there weren’t any tricky onion layers to fish out between grates. Tossed in some Organic Manzanillo Seasoning and olive oil, our vegetables were savory and warmly spiced, without the blend overpowering the gorgeous depth the grill char gave them. Finished with cotija cheese and sour cream, these burritos ticked all the boxes any of our other favorite burritos have: they were delicious, filling and perfectly portable- a handy trait for any food you might need to run away with when you fall too deeply in love during a taste-testing.

 Print Recipe

Prep Time: 15 min.
Cooking Time: 10 min.
Category: Vegetarian, Grilling
  • 2 Medium Zucchini, sliced lengthwise
  • 2 Bell peppers, one red and one green sliced in half with seeds and stems removed
  • 8-10 Baby portobella mushrooms
  • 3 Tbsp Olive oil
  • 2 Tbsp Organic Manzanillo Seasoning
  • ¼ Cup Cotija or cheddar cheese
  • 4 Flour tortillas
  • Cilantro for garnish
  • Sour cream for garnish
  1. Preheat grill to high.
  2. Place vegetables in a bowl. Toss with olive oil to coat. Sprinkle Organic Manzanillo Seasoning over vegetables and toss again.
  3. Place vegetables on grill. Cook until they begin to char on the outside, turning occasionally.
  4. Remove vegetables from grill. Place peppers in a bowl and cover with plastic wrap. Place other vegetables on a cutting board to cool.
  5. After peppers have cooled slightly, peel charred skins and slice. Cut the rest of the vegetables into bite sizes.
  6. Assemble burritos in warmed tortillas. Place fillings on one end of the tortilla, fold in ends, and roll up.
  7. Wrap burritos in foil, or place directly on grill to warm.
  8. Garnish and serve!