Grilled Veggie Burritos
- prep time10 min
- total time 25 min
- serves 4
Fresh grilled squash and zucchini are the star of these vegetarian burritos that are great for lunch or dinner.
You can find the recipe for Garlic Cilantro Lime Rice here.
1 yellow squash
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 (link in description)
½ cup grated Monterey Jack
2 tomatoes, chopped
½ cup chopped onions
¼ cup sour cream
1. Prepare a grill for medium heat.
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.
3. Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
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.