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Grilled Chipotle Veggie Burritos

Author: Taylor Ellingson

Ingredients

For the rice:

  • 2 cups brown Jasmine rice uncooked
  • 4 cups vegetable broth

For the veggies:

  • 1 medium zucchini diced
  • 1 red onion sliced
  • 1 red bell pepper seeds removed and sliced
  • 3 ears of corn kernels cut from the cob
  • 8 ounces sliced mushrooms
  • 3 tablespoons olive oil
  • salt and pepper to taste

For the chipotle sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 chipotles en adobo sauce
  • juice from 1 lime
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 large tortillas

Instructions

  • Combine rice and veggie broth in a medium pot and cook according to directions on rice package.
  • Meanwhile, combine diced zucchini, red onion, red bell pepper, corn and mushrooms in a large bowl. *Note: You can also leave the corn on the cob and grill the entire cob, and cut the kernels off afterward. Just brush the corn with a little olive oil and season with salt and pepper, and grill for ~10 minutes, rotating 3 times.
  • Drizzle with olive oil and season with salt and pepper, and toss to combine.
  • Place veggies in a large grill pan (or wrap in foil if you don't have a grill pan).
  • Cook over medium heat on your grill for 10-15 minutes, stirring often.
  • Let cool.
  • While veggies are cooling, make your chipotle sauce.
  • Add Greek yogurt, mayo, chipotles en adobo sauce, lime juice, cumin, chili powder, garlic powder, and salt to food processor and pulse until pureed.

To assemble:

  • To each tortilla, add ~⅓ cup rice, ⅓ cup veggies, and a couple tablespoons of chipotle sauce. Roll up.
  • If eating immediately, enjoy!
  • If prepping to freeze, wrap each burrito in plastic wrap.
  • Place each plastic wrapped burrito in a large freezer plastic bag and label.
  • Freeze.
  • To thaw: remove burrito from plastic wrap and wrap in paper towel.
  • Microwave for 60 seconds. If still frozen in the middle, microwave for another 20-30 seconds.
  • Enjoy!