Free recipe
Grilled Veggie Burrito
Built around arge flour tortillas and zucchini -- the method starts by tossing the zucchini.
Anchored by arge flour tortillas, zucchini and red bell pepper, this Mexican dish starts by tossing the zucchini and comes together in about 60 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around arge flour tortillas, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 large flour tortillas
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 cup canned black beans, drained and rinsed
- 1 1/2 cups cooked rice
- 1 cup shredded cheese
- 1 tsp ground cumin
- 2 tbsp oil
- Salt, pepper, salsa, and sour cream to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Toss the zucchini, pepper, and onion with the oil, cumin, salt, and pepper.
Heat a grill pan or large frying pan over medium-high heat and cook the vegetables 6-8 minutes, turning, until soft and lightly charred.
Warm the black beans in a small pot with a pinch of salt.
Warm the tortillas briefly so they fold without cracking.
Down the center of each tortilla, layer rice, beans, grilled vegetables, and cheese - do not overfill or it will burst.
Fold in the two sides, then roll up tightly from the bottom into a burrito.
For a crisp finish, place seam-side down in the hot dry pan 1-2 minutes per side.
Cut in half and serve with salsa and sour cream.
The step worth not rushing: Heat a grill pan or large frying pan over medium-high heat and cook the vegetables 6-8 minutes, turning, until soft and lightly charred.
