| Prep Time: 30 mins | Cook Time: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 21g | 9g | 50g |
| sugars | fibre | protein | salt |
| 8g | 6g | 20g | 1.6g |
Why I Love Mexican Grilled Vegetable Burritos with Red Salsa
There is a warm, hearty comfort nestled in the core of these mouth-watering Grilled Vegetable Burritos with Red Salsa, a meal that combines the vibrance of fresh Californian produce with the hearty influence of classic Mexican cuisine. As someone who found her culinary beginnings in the sun-drenched valleys of California, the earthy tones and distinct freshness of this recipe resonate with my palate like nothing else. This recipe was inspired during my travels to the vibrant streets of Mexico City, where the rich cultural flavors gave me a new perspective on vegetarian cuisine.
A Twist on Tradition
Traditionally, burritos are teeming with various meats and beans. However, I wanted to give this dish a wholesome twist, mirroring the nutritious approach that my sunny Californian roots have inculcated in me. The star of the show in these Grilled Vegetable Burritos with Red Salsa are colorful bell peppers, zucchini, and yellow squash, grilled to perfection in a drizzle of olive oil and seasoned with the most basic yet essential spices- salt and pepper.
A Salsa With a Kick
Then comes the salsa- a zesty red concoction teeming with the robust flavors of tomatoes, jalapeno peppers, and red onion. A word of thanks to Rick Bayless, a renowned chef known for his take on Mexican cuisine, whose passion for flavors significantly inspired the creation of this salsa. This bright and refreshing homemade salsa adds a kick, cutting through the hearty burritos making every bite an explosion of flavors.
Besides being delicious on their own, these burritos pair incredibly well with a fresh avocado salad, or perhaps a glass of full-bodied red wine, further highlighting the robust flavors in this dish. Bursting with color and flavor, these Grilled Vegetable Burritos with Red Salsa might just become your next favorite, whether for a family meal or a cozy dinner for one. After all, it’s not just about feeding the body, it’s also about delighting the soul. And this recipe does just that.
What You’ll Need
- For the Burritos:
- 2 bell peppers, any color
- 1 red onion
- 1 zucchini
- 1 yellow squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 large flour tortillas
- 1.5 cups shredded Monterey Jack cheese
- 1.5 cups shredded cheddar cheese
- 1 can (15.5 oz) of refried beans
- For the Red Salsa:
Method
Step One:
Preheat your grill to medium heat. Cut the bell peppers, red onion, zucchini, and yellow squash into thin slices. Drizzle them with olive oil, and sprinkle salt and pepper over them according to your taste.
Step Two:
Put the sliced vegetables on the grill. Cook them until they are softened and slightly charred. This should take about 10-15 minutes. Remember to turn them occasionally for even cooking.
Step Three:
While the vegetables are grilling, begin preparing the red salsa. Dice the tomatoes, red onion, and jalapeno peppers. Finely mince the garlic cloves, and chop the fresh cilantro. Combine all these ingredients in a bowl. Squeeze the lime juice over the mixture, and add salt to taste. Stir until everything is well mixed.
Step Four:
Once the vegetables are ready, set them aside. Next, take the flour tortillas and warm them up on the grill just until they become pliable. This should take about 1 minute per side.
Step Five:
Spread a layer of refried beans on each tortilla. Add a mixture of the grilled vegetables and a half cup each of the Monterey Jack cheese and cheddar cheese. Roll up the tortillas with the fillings inside.
Step Six:
Return the filled tortillas to the grill. Cook them on each side until the cheeses inside have melted, and the tortillas are slightly crisp. This should take about 2-3 minutes per side.
Step Seven:
Remove the grilled burritos from the grill. Serve them with a generous topping or side of the fresh red salsa prepared earlier. Enjoy your Grilled Vegetable Burritos with Red Salsa while they are still warm.
