American · Dinner
LA Grilled Veggie Burrito
A California taqueria staple, grilled courgette, peppers, black beans, and coriander rice wrapped in a charred flour tortilla with fresh guacamole.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
16gProtein
18gFat
75gCarbs
8gSugar
10gFiber
1040mgSodium
0mgChol
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Instructions
1
Prep
Cut zucchini into 1cm rounds and slice red peppers. Drain and rinse black beans. Chop coriander and mix into cooked rice with juice from 2 limes and 0.5 tsp cumin. Mash avocado with juice from 1 lime and 0.5 tsp salt.
2
Grill
Divide zucchini and peppers between two batches. Toss first batch with 2 tbsp olive oil, 0.5 tsp cumin, 0.5 tsp garlic powder, and 0.75 tsp salt. Heat griddle over high heat and grill 3-4 minutes per side until charred and tender. Repeat with second batch.
3
Warm
Heat black beans in a small pan over medium heat with a pinch of salt for 2-3 minutes, stirring, until warmed through.
4
Char
Heat a dry pan or hold each tortilla over a gas flame. Char for 20 seconds per side until lightly blackened and pliable. Repeat for second tortilla.
5
Wrap
Spread half the mashed avocado down the centre of the first tortilla. Layer half the coriander rice, half the black beans, and half the grilled vegetables in an even line. Fold sides in and roll tightly. Repeat with second tortilla.
6
Plate
Slice each burrito in half and plate immediately, seam-side down, while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium zucchini
- 2 medium red bell pepper
- 200g (7.1 oz / 2 cans) canned black beans
- 360g (12.7 oz) cooked white rice
- 16g (small handful) fresh coriander
- 4 limes
- 2 large flour tortilla
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1.5 tsp salt
- 1 ripe avocado