Grilled Veggie Burrito Recipe

Name: Grilled Veggie Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 cups Long Grain Rice; 4 cups Low Sodium Chicken Broth; 2 whole Limes, Juiced And Zested; 1/4 cups Chopped Cilantro; 2 whole Zucchini, Cut Into Slices Lengthwise; 1 whole Yellow Squash, Cut Into Slices Lengthwise; 2 ears Corn, Leaves And Silk Removed; Olive Oil For Brushing; Salt For Sprinkling; 1 can (15 Oz. Size) Seasoned Black Beans; 6 whole Burrito-sized Flour Tortillas; 1 whole Small Onion, Finely Chopped; 2 whole Roma Tomatoes, Diced; 1 cup Grated Monterey Jack Cheese; Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Servings: persons

1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cups Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can (15 Oz. Size) Seasoned Black Beans
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

1
Heat the olive oil in a large saucepan over medium heat.
2
Add rice and stir around for 2 minutes.
3
Pour in chicken broth and the juice and zest of 1 lime.
4
Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed.
5
Stir in the juice and zest from the remaining lime, then stir in the cilantro.
6
Set aside.
7
Brush zucchini and squash slices, along with the ears of corn, with olive oil.
8
Sprinkle with salt.
9
Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through.
10
Remove when the veggies have great color on the outside.
11
Set aside to cool, then dice them.
12
Heat the beans in a small saucepan until hot.
13
Warm the tortillas in the microwave for 30 seconds.
14
To assemble the burritos, lay out each tortilla on your work surface.
15
Spoon on rice, then beans, then sprinkle on plenty of grilled veggies.
16
Top with chopped onion, tomato, cheese, and any other toppings youd like.
17
Spoon salsa all across the top.
18
Tuck in the sides, then roll the burrito up as tightly as you can.
19
Cut in half and chow down!

1638

kcal

Calories

Fat

232

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 cups Long Grain Rice, 4 cups Low Sodium Chicken Broth, 2 whole Limes, Juiced And Zested, and more.

Yes, Grilled Veggie Burrito falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Veggie Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions