Grilled Veggie Burritos

Grilled Veggie Burritos is a main course that serves 4. One serving contains 974 calories, 30g of protein, and 32g of fat. For $2.91 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 1242 people have made this recipe and would make it again. A mixture of black beans, tomatoes, sour cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Foodnetwork. This recipe is typical of Mexican cuisine. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a super spoonacular score of 96%. Grilled Chipotle Veggie Burritos, Healthy Veggie Burritos, and Veggie Fajita Burritos are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Prepare a grill for medium heat. Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob. Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork. To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape. Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky. Just before serving, stir through the juice of 1 lime and lots of chopped cilantro. 2012 Ree Drummond, All Rights Reserved

 

Step by step:

1. Watch how to make this recipe.

2. Prepare a grill for medium heat.

3. Split the yellow squash and zucchini lengthwise down the middle.

4. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.

5. Warm the tortillas in a microwave.

6. Heat the black beans in a pot and mash with a fork.

7. To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.

8. Heat the oil in a large skillet over medium heat.

9. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn.

10. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.

11. Add more liquid as needed. The rice shouldn't be sticky.

12. Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Nutrition Information:

covered percent of daily need