Looking for a fresh, flavorful meal that’s both healthy and satisfying? These Grilled Veggie Burritos with Guacamole are exactly what you need. I’ve perfected this recipe to create the perfect balance of smoky grilled vegetables, creamy guacamole, and warm tortillas that come together in one incredible meal. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your routine, this recipe delivers big on flavor without compromising on nutrition.
Ingredients
- 6 large flour tortillas
- 2 zucchini, sliced lengthwise
- 2 bell peppers, any color, sliced
- 1 red onion, cut into thick rings
- 2 cups cooked black beans (or 1 15-oz can, drained and rinsed)
- 2 cups cooked rice (brown or white)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- For the guacamole:
- 3 ripe avocados
- 1 lime, juiced
- 1/2 red onion, finely diced
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F)
- Toss sliced vegetables with olive oil and taco seasoning in a large bowl
- Grill vegetables for 4-5 minutes per side until they have nice char marks and are tender-crisp
- Meanwhile, prepare the guacamole by mashing avocados and mixing with lime juice, diced onion, tomato, cilantro, salt, and pepper
- Warm tortillas on the grill for about 30 seconds per side
- Layer each tortilla with rice, black beans, grilled vegetables, and a generous dollop of guacamole
- Roll into burritos, tucking in the sides as you go
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 burritos
Recipe Notes
– Make sure your grill is well-preheated before adding vegetables. This ensures proper char marks and prevents sticking.
– If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 425°F for about 20 minutes.
– To keep the burritos warm, wrap them in foil after assembly.
– For meal prep, you can grill the vegetables ahead of time and store them in an airtight container for up to 3 days.
– To prevent your guacamole from browning, press plastic wrap directly onto its surface before storing.
– For extra protein, feel free to add grilled tofu or your favorite meat option.
– These burritos freeze well! Just wrap individually in foil and freeze for up to 3 months (though I’d recommend leaving out the guacamole if freezing).
Consider serving these burritos with lime wedges, hot sauce, or additional fresh cilantro. The combination of smoky grilled vegetables and creamy guacamole creates a satisfying meal that’s perfect for lunch or dinner. Plus, it’s a great way to get more vegetables into your diet while enjoying every bite!
Grilled Veggie Burritos with Guacamole
Ingredients
- 6 large flour tortillas
- 2 zucchini sliced lengthwise
- 2 bell peppers any color, sliced
- 1 red onion cut into thick rings
- 2 cups cooked black beans or 1 15-oz can, drained and rinsed
- 2 cups cooked rice brown or white
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 3 ripe avocados
- 1 lime juiced
- 1/2 red onion finely diced
- 1 tomato diced
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F)
- Toss sliced vegetables with olive oil and taco seasoning in a large bowl
- Grill vegetables for 4-5 minutes per side until they have nice char marks and are tender-crisp
- Meanwhile, prepare the guacamole by mashing avocados and mixing with lime juice, diced onion, tomato, cilantro, salt, and pepper
- Warm tortillas on the grill for about 30 seconds per side
- Layer each tortilla with rice, black beans, grilled vegetables, and a generous dollop of guacamole
- Roll into burritos, tucking in the sides as you go
