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Grilled Veggie Burritos

veggie burrito cut in half
Prep Time
10 min
Cook Time
15 min
Yields
4 servings

Fresh grilled squash and zucchini are the star of these vegetarian burritos that are great for lunch or dinner.

Related: Ree Drummond’s Crowd-Pleasing Chicken Fajita Salad is a Show-Stopping Main

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ingredients

1
yellow squash
1
zucchini
1
ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4
burrito-sized tortillas
2
cups black beans
½
recipe garlic cilantro lime rice
½
cup grated Monterey Jack
2
tomatoes, chopped
½
cup chopped onions
¼
cup sour cream

For the garlic cilantro lime rice

1
Tbsp canola oil
3
cloves garlic, minced
1
large onion, chopped
2
cups long-grain rice
1
tsp kosher salt
3
to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish
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directions

Step 1

Prepare a grill for medium heat.

Step 2

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.

Step 3

Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.

Step 4

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.

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