Grilled Vegetables Burrito: A Tex-Mex Vegan Recipe

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

1. 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.
2. On a grill pan, cook your chopped vegetables halfway through. Season with salt when turning. Set aside.
3. 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.
4. Add the remaining ingredients (except lettuce and tortillas) and adjust seasonings based on desired taste. Cook for about 5 minutes.
5. Spoon the rice-quinoa mixture in the tortillas. Add the vegetable filling and chopped lettuce for crunch. Serve with fresh salsa and guacamole.