Our latest recipe celebrates all things veggie! These Veggie Burritos are filled with grilled goodness; mushrooms, asparagus, peppers, squash, beans and rice---- all tossed in a quick marinade made using our very own EVOO & The Pepper Plant Hot Sauce.
Grilled Veggie Burritos
serves 4
Ingredients:
2 tablespoons Gil’s California EVOO
2 tablespoons The Pepper Plant Original California Hot Sauce
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon Big Sur Gourmet San Fran Sea Salt
2 garlic cloves, peeled and minced
1 bunch asparagus, ends trimmed
1 each red bell pepper, seeded and sliced
1 each zucchini, thinly sliced
1 each carrot, thinly sliced
1 each yellow squash, thinly sliced
1 each red onion, peeled and sliced
1 pint mini bella mushrooms, sliced
1/2 bunch fresh cilantro, trimmed
1 cup white rice, cooked
1 cup canned black beans, drained and rinsed
4 large flour tortillas
optional toppings:
guacamole
pico de gallo
sour cream
shredded cheddar cheese
Instructions:
Preheat grill to medium-high heat. In a large bowl whisk together oil, hot sauce, lime juice, cumin, salt and garlic until blended. Add veggies (asparagus, peppers, zucchini. carrot, squash, onion and mushrooms) and toss to coat.
Grill veggies for 3-4 minutes, or until tender and lightly charred. Lay out the tortillas on a flat surface and divide rice, beans, cilantro and veggies between them. Roll tightly and tuck in the ends. Slice burritos in half and serve with optional sauces and toppings.