Vegetable Burritos

April 13, 2015

Every once in a while there is a vegetarian dish I just love and this recipe is it. It's very filling and since they are grilled, they look a lot like a chimichanga. They're giant so you might find it easier to eat with a fork. Also, the ingredient requirement is very limited. You'll find most of them in the pantry and you'll need a red bell pepper, zucchini and a few scallions to compliment everything. ENJOY!

Vegetable Burritos

 GTLF: Grilling P. 104

Serves 4, working time 30 min., total time 45 min.

1/2 tsp olive oil

1 red bell pepper, cut into thin strips

1 zucchini cut into 2 in. julienne strips

2 cloves garlic, minced

4 scallions, sliced

1 tablespoon chili powder

1 tsp ground cumin

4 1/2 oz. can chopped mild green chilies, drained

15 oz can red kidney beans, rinsed and drained

14 1/2 oz. can no salt added stewed tomatoes, drained and finely chopped

15 oz. can black beans, rinsed and drained

Four 8 in. flour tortillas

1/2 C shredded Monterrey Jack or Cheddar cheese (2 oz)

1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and zucchini and cook until the bell pepper is softened, about 5 min. Stir in the garlic, scallions, chili powder, and cumin. Cook for 2 min. to soften the scallions and blend the flavors. Add the green chilies, kidney beans, and tomatoes. Cook for 3 min., mashing about half of the beans to thicken. Add the black beans, stirring to combine.

2. Preheat the grill to a medium heat. Tear off four 24 in. lengths of heavy duty foil, fold each in half to form a 12 X 18 in. rectangle, and spray with nonstick cooking spray.

3. Place a tortilla in the center of each rectangle. Spoon the bean mixture into the center of each tortilla, spreading it into a rectangle. Top with the cheese. Fold the tortilla over the filling and roll up. Seal the packets and grill for 12 min., or until warmed through. Place the tortillas on 4 plates, cut each tortilla in half, and serve.

Nutritional Information: 10 g fat, 373 calories, 3.1 sat. fat, 55 g carbohydrate, 19 g protein, 15 mg cholesterol, 784 mg sodium.

Tips:

1. I found the filling nearly too much for the tortilla so what I did was use the aluminum foil to facilitate the folding. I found that once they were grilled the tortillas held together pretty well.

2. Also, you might find that they are overstuffed. What I would do is make them the size you prefer and just adjust for the calorie count.