Grilled Vegetable Burritos

Grilled Vegetable Burritos

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From: Diabetic Living Magazine

Whole-grain tortillas are filled with grilled vegetables, quickly returned to the grill and then served with a fresh cilantro pesto.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Cilantro Pesto
  • 1½ cups firmly packed fresh cilantro leaves
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon grated Parmesan cheese
  • 1 clove minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • Grilled Vegetable Burritos
  • 1 red sweet pepper, quartered and seeded
  • ½ small eggplant, cut crosswise into ½-inch thick slices
  • 1 medium zucchini, trimmed and halved lengthwise
  • 1 portobello mushroom, stem removed (about 5 ounces)
  • Nonstick cooking spray
  • 2 cloves garlic, minced
  • ⅛ teaspoon ground black pepper
  • 4 7 to 8-inch whole-grain tortillas
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 cup chopped fresh tomato (optional)
  • 1 avocado, halved, pitted, peeled and chopped (optional)
  • 2 tablespoons light dairy sour cream (optional)


  • Prep

  • Ready In

  1. To prepare Cilantro Pesto: In a blender or food processor, combine firmly packed cilantro leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With the machine running, gradually add olive oil and water; blend or process until smooth. Cover the surface with plastic wrap and store in a tightly covered container in the refrigerator for up to 2 days.
  2. To prepare Grilled Vegetable Burritos: Lightly coat sweet pepper, eggplant, zucchini, and mushroom with cooking spray. For a charcoal grill, place vegetables on the rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill 3 to 5 minutes more or until vegetables are crisp- tender. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat; cover and grill as above.) Remove vegetables from grill; cool slightly.
  3. Coarsely chop vegetables. In a medium bowl toss together chopped vegetables, garlic, and pepper. Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. Sprinkle vegetables with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom.
  4. Return filled tortillas to grill rack. Grill for 1 minute; turn and grill 1 to 2 minutes more or until tortillas are lightly browned. Serve with tomato (if using), Cilantro Pesto and if desired, avocado and sour cream.

Nutrition information

  • Serving size: 1 burrito
  • Per serving: 293 calories; 14 g fat(5 g sat); 14 g fiber; 25 g carbohydrates; 18 g protein; 57 mcg folate; 20 mg cholesterol; 5 g sugars; 1,984 IU vitamin A; 59 mg vitamin C; 515 mg calcium; 3 mg iron; 581 mg sodium; 572 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Calcium (52% dv), Vitamin A (40% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ lean protein, 1½ vegetable, 1 starch

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