Meatless Monday: Vegetarian Burrito
By: Leah Rodrigues
Published: April 30, 2012

In honor of Cinco de Mayo, we are sharing a delicious vegetarian burrito recipe for Meatless Monday.  Zucchini, yellow squash and red peppers are grilled with oregano, olive oil, and plenty of garlic.  The veggies are paired with chunks of creamy avocado and spicy tomatillo salsa in the burrito.  This recipe is on the lighter side but feel free to add rice, beans, and your favorite cheese.  The fresh flavors in this Mexican inspired meal will make you forget that it is vegetarian.

Vegetarian Burritos
 
Ingredients:
 
2 Zucchini trimmed
2 Yellow squash trimmed
2 Red bell peppers cored, seeded, and cut in quarters
1/4 cup Olive oil
2 tablespoons Minced garlic
1 bn Oregano, leaves only chopped
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
4 Flour Tortillas
1-2 Avocados (depending on size)
Store- Bought Tomatillo Salsa (Green Salsa)
1/4 cup cilantro chopped
 
Directions:
 








Slice the zucchini and yellow squash lengthwise into wedges. Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.


   
Preheat the grill.


   
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.


   
While vegetable are cooking, dice avocado.


   
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Add avocado, chopped cilantro and a drizzle of the tomatillo salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.


   
This recipe yields 4 servings.

Slice the zucchini and yellow squash lengthwise into wedges. Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.


     
Preheat the grill.


     
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.


     
While vegetable are cooking, dice avocado.


     
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Add avocado, chopped cilantro and a drizzle of the tomatillo salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.


     
This recipe yields 4 servings.

Comments:
oferte belek
April 30, 2012

I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.
JC

It must be all the great vegan food available that the number of vegans has doubled in the US in less than 3 years. Here are two uplifting videos to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
Sybil Greene

Hello,
My name Sybil Greene, and I would like to suggest a resource for your website. The resource www.famouschilirecipes.com is an informational website providing a range of information that may be useful to your readers ~ especially our Three Bean Chili recipe. It would be wonderful if you could review the site to determine if it may be relevant for your users. Thanks so much for your time!
Please contact me if you have any questions about the site.
Sincerely,
Sybil Greene
sybil.greene@dcaim.com