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Grilled Veggie Burrito

Who hates cooking a big meal after work? I know I do!! My alternative is to make quick and easy grilled burritos that are filled with all the nutrients and energy I'll need to get through the rest of my night. I usually have some leftovers, so I really save time for dinner the following night, I hope you enjoy! :)



Grilled Veggie Burrito Recipe:


Yield: 4 Burritos

Cook Time: 15 Min

Ingredients:

- 4 Large Flour Tortillas

- 1 Can Black Beans, Rinsed

- 1 Cup Corn, Fresh or Frozen

- 1 1/2 Cup Chopped Romaine Lettuce

- 2 Cups Spanish Rice Mix (I used Zatarain’s)

- 1 tsp Sea Salt

- ½ tsp Paprika

- ¼ tsp Chili Powder

- Pico De Gallo:

o 1/3 Cup White Onion, Chopped

o 2 Fresh Roma Tomatoes, Diced

o ¼ Cup Chopped Cilantro

o ¼ tsp Salt

- *Optional: Guacamole for Dipping

Directions:

1. First, prepare the rice according to package instructions. Preheat grill or hot plate over medium-high heat.

2. While rice is cooking, chop the romaine, white onion, tomatoes, and cilantro.

3. Next, rinse and drain the black beans. Add to a small pot, add salt, paprika, and chili powder, and heat along with the corn until warmed.

4. Once rice has finished cooking, heat tortilla by placing in a microwave for 30 seconds.

5. Lay out tortilla and scoop rice, sprinkle some lettuce, corn and black beans, and pico de gallo into each burrito. Tuck in each end and then roll the burrito away from you until it completely wraps over itself.

6. To achieve grill marks, place burrito on grill or hot plate with the bottom touching the grill, slightly at an angle. Let sit for 1-2 minutes until grill marks appear.

7. Cut in half or serve whole, enjoy!

Tips/Tricks:

- Make extras to freeze for future dinners and/or lazy days! Just make sure to reheat them properly past 165 degrees :)

- Add cheese to the rice before serving if you want to add more protein to this burrito, or if you simply just love cheese!


Click Link Below For Recipe PDF:

grilled veggie burritos
.pdf
Download PDF • 117KB


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