Grilled Veggie Burritos Recipes

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ALEX'S VEGGIE-PACKED BURRITOS



Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

Steps:

  • For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  • Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
  • Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
  • For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

GRILLED BREAKFAST BURRITO



Grilled Breakfast Burrito image

A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses.

Provided by Chef Gary

Categories     Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
2 large potatoes, diced
1 onion, diced
1/2 bell pepper, diced
1/4 cup butter or 1/4 cup margarine
8 eggs, beaten
1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
10 large flour tortillas
nonstick cooking spray

Steps:

  • Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
  • In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
  • Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
  • Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.

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Top Asked Questions

What is the best vegetable for a burrito bowl?
Grilled veggies – The hero of a vegetarian burrito bowl! Hearty veggies like sweet corn, bell peppers, red onion, & sweet potatoes get perfectly charred-yet-tender on the grill & they’re super easy to cook. Green rice – This green rice is the game-changer in this vegetable burrito bowl recipe – it’s like Chipotle cilantro lime rice 2.0!
Do you shred the vegetables in a burrito?
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How do you cook veggie burritos in the microwave?
Reheat the veggies in the microwave or on the stovetop until warmed through, then assemble a veggie burrito bowl as desired. 10-15 Minute Meal Prep: Nearly all of the active prep work for these grilled veggie burrito bowls comes from prepping the veggies &/or cooking the rice.

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