Grilled Vegetables Burrito
Total Time: 30 minutes | Yield: 12-15 servings of small burritos
Ingredients
- 1 cup pre-cooked white rice
- 2 cups pre-cooked quinoa
- juice from 2 lemons
- 2 tbsp. chopped fresh cilantro
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 1 can black beans, soaked overnight
- 1 zucchini, chopped
- 3 medium red radish, chopped
- 1 big yellow bell pepper, chopped
- 5 cherry tomatoes, halved
- 1/2 cup oyster mushrooms
- lettuce leaves, chopped
Procedures
- In a large bowl, toss the fresh cilantro with the rice-quinoa mixture and drizzle with lemon juice. Heat in the microwave or on the stove top.
- On a grill pan, cook your chopped vegetables halfway through. Season with salt when turning. Set aside.
- On a large skillet, sauté garlic and onions until soft. Add the black beans and cook for a minute or two. Add in the remaining vegetables and season with cumin and chili powder.
- Add the remaining ingredients (except lettuce and tortillas) and adjust seasonings based on desired taste. Cook for about 5 minutes.
- Spoon the rice-quinoa mixture in the tortillas. Add the vegetable filling and chopped lettuce for crunch. Serve with fresh salsa and guacamole.