Recipe Image

Grilled Vegetable Burritos

  • 30 m
  • 40 m
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

    • 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)

Directions

  • 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.
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