Veg Grill -- Chile-Rubbed Veggie Burritos

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Chile-Rubbed Veggie Burritos

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

1 teaspoon chili powder

6 plum tomatoes -- halved lengthwise

1 green or red bell pepper -- halved

1 small zucchini -- sliced lengthwise 1/4 " thick

1/2 onion -- sliced

1 jalapeno -- (to 2) halved & seeded

OR 1 to 2 tsp. minced chipotle en adobo

2 cloves garlic

salt & black pepper

2 tablespoons chopped fresh cilantro

1/4 cup chopped black olives

8 10-inch flour tortillas

2 cups refried beans -- heated

8 ounces Monterey jack cheese -- grated

 

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in

place.

 

Combine the oil and chili powder. Lightly brush on the tomatoes, pepper,

zucchini, onion, jalapenos, and garlic. Sprinkle with salt and pepper to taste.

 

Grill the vegetables, turning occasionally, until tender and lightly charred on

all sides, 10 to 12 minutes for the tomatoes, pepper, onion, jalapenos, and

garlic and 5 to 8 minutes for the zucchini. Remove the vegetables from the

grill as they are done.

 

Peel the pepper and tomatoes, if desired. Chop all the vegetables. In a

medium-size bowl, combine the chopped vegetables, cilantro, and olives. Season

with more salt and pepper, if desired, and chipotle en adobo, if using.

 

To assemble, heat 1 flour tortilla directly over the grill (or over a gas burner

or in a dry skillet over medium-high heat), turning to warm on both sides. As

each tortilla becomes warm and pliable, place on a work surface. Spread about

1/2 cup of the beans on the tortilla. Spoon about 1/4 cup of the chopped

vegetables over the beans. Sprinkle with about 1/4 cup of the Monterey Jack.

Fold in the sides and roll up the tortilla to enclose the filling. Place in a

baking pan. Repeat with the remaining tortillas.

 

Cover the burritos with foil and heat on the grill over indirect heat or on a

raised rack (or in a 300ºF oven) until the cheese is melted and the filling is

heated through, about 10 minutes. Serve hot.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 456 Calories; 18g Fat (35.4% calories

from fat); 18g Protein; 56g Carbohydrate; 7g Dietary Fiber; 25mg Cholesterol;

773mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0