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

Source: Diabetic Living Magazine




Cilantro Pesto
Grilled Vegetable Burritos


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

1 burrito
293 calories; protein 18.1g; carbohydrates 25.2g; dietary fiber 13.5g; sugars 4.9g; fat 14.3g; saturated fat 5.2g; cholesterol 20.4mg; vitamin a iu 1984.1IU; vitamin c 59.2mg; folate 57.3mcg; calcium 515.5mg; iron 3.1mg; magnesium 34.7mg; potassium 572.2mg; sodium 580.5mg.

2 fat, 1 1/2 lean protein, 1 1/2 vegetable, 1 starch