Saturday, September 20, 2014

Grilled Veggie Burritos

Gotta love burritos! Especially the burritos that are delicious with just veggies or can be upped a step with grilled chicken.  We made the making of this dinner a family affair.  It was soooo tasty, just requires a lot of different components to make it. But since it's impossible to eat Chipotle every night, this was a great substitute. 

If you have the time to make it like the Pioneer Woman does, more power to you.  But we found it pretty tasty with a few short cuts. We made rice from one of those steamer rice bags, nice and quick then added the lime and cilantro to perk it up.  Also, we sauted canned corn on the stove to still give it that grill flavor, without needing to grill it and go through the process of stripping it off the cobs. 

The aspect we were all surprised on was how excellent the grilled squash and zucchini tasted on the burrito. The veggies weren't overpowering and added some great texture to the burrito, definitely a must try recipe. Our table was silent...that doesn't happen often, as we devoured these heavy duty burritos.  Chipotle you got some competition.

Grilled Veggie Burritos (with or without chicken!)
Ree Drummond Recipe

Prep Time: 20 minutes (takes a bit longer if you're slower at in our case)
Cook Time: 30 minutes
Servings: 6

Grilled chicken, cut up (skip if veggie version)
1 tbsp olive oil & for brushing
2 cups long grain rice
4 cups low sodium chicken broth (don't need if use per-packaged rice)
2 whole limes, juiced & zested
1/4 cup chopped cilantro
2 whole zucchini, cut in slices lengthwise
1 whole yellow squash, cut in slices lengthwise
2 ear corn, leaves & silk removed
salt for sprinkling
1 can (15 oz) seasoned black beans
6 burrito-sized flour tortillas
1 whole small onion, finely chopped
2 whole Roma tomatoes, diced
1 cup grated monterey jack cheese

Optional: Salsa, Sour Cream, Guacamole, cilantro, hot sauce

1) Heat the olive oil in a large saucepan over MEDIUM heat.  Add rice and stir around for 2 min. Pour in chicken broth and the juice and zest of 1 lime.  Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed.  Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
Steam the rice based on the bag directions.  Then mix in the lime juice and cilantro to add some flavor to the plain rice (just like Chipotles).

2) Brush zucchini and squash slices, along with the ears of corn, with olive oil.  Sprinkle with salt. Grill them on a grill pan, a charcoal grill or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.  Set aside to cool, then dice them.

3) Meanwhile heat the beans in a small saucepan until hot. Warm the tortillas in the microwave for 30 seconds.

4) To assemble the burritos, lay out each tortilla on your work surface.  Spoon on rice, beans, spoon a heaping helping of grilled veggies.  Top with onion, tomato, cheese, and other ingredients to your liking.

5) Time to wrap that burrito up, beware of over stuffing!!! Tuck in the sides, roll up as tightly as you can. Time to enjoy your creation.

*Check out the step by step process with pictures by clicking on the recipe name to be directed to the Pioneer Woman's Website.

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