Grilled Veggie Burritos – a delicious recipe with yellow squash, zucchini, corn, Olive oil, Salt, tortillas. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare a grill for medium heat.
2
Split the yellow squash and zucchini lengthwise down the middle.
3
Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks.
4
Allow to cool slightly, then cut the squash and zucchini into large dice.
5
Scrape the corn from the cob.
6
Warm the tortillas in a microwave.
7
Heat the black beans in a pot and mash with a fork.
8
To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla.
9
Top with grated cheese, chopped tomatoes, chopped onions and sour cream.
10
Tuck in the ends and roll into a burrito shape.
190
kcal
Calories
4
g
Fat
32
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 yellow squash, 1 zucchini, 1 ear yellow corn, Olive oil, for brushing, and more.
Yes, Grilled Veggie Burritos falls under the Vegetarian 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.
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