Grilled Veggie Burrito, adapted from The Pioneer Woman
This is a great, easy burrito recipe from the Pioneer Woman. These are pretty basic though the lime zest is the rice is a nice touch that makes this a little special. A great staple that is always easy to throw together with whatever veggies you have in the fridge.
1 tablespoon olive oil, plus 1 more for brushing
2 cups long grain rice
4 cups chicken broth
2 limes juiced and zested
1/4 cup chopped cilantro
2 whole zuchinni sliced thinly lengthwise
1 summer squash sliced thinly lengthwise
2 ears shucked corn
1 can black beans
1 pinch cayenne
1 teaspoon cumin
6 burrito sized flour tortilla
1 small onion, chopped
2 roma tomatoes, diced
1 cup monterey jack cheeses
additional burrito accoutrements: salsa, sour cream, quacamole
- To make rice, heat oil in a large saucepan over medium heat. Add the rice and stir to coat the rice with the oil.
- Pour in the chicken broth, the lime juice and zest of 1 lime.
- Bring to a boil, then reduce to a simmer. Cover and cook the rice for 20-25 minutes until the liquid is absorbed.
- Add the juice and zest of the other lime and stir. Then stir in the cilantro and set aside until ready to make the burritos.
- Heat grill pan over high heat.
- Brush the zucchini, squash and corn with olive oil and then sprinkle with salt and pepper.
- Grill in stages on the grill pan about 4 minutes per side for the zucchini and squash, turning with tongs.
- Cook the corn longer, about 7 minutes per side, until lightly charred.
- When the veggies are cooked and cooled cut the them into a large dice. Remove the corn from the cob by running a sharp knife down the sides.
- While the veggies are cooking, heat up the black beans with the cayenne, cumin and salt and pepper to taste.
- To assemble burritos, heat them first for a few seconds per side in a very hot, dry skillet.
- Add the rice, then beans, then grilled veggies, then onions and tomatoes, then cheese. Tuck in the sides and then tightly roll and serve.