Grilled Veggie and Black Bean Burritos
Grilled Veggie and Black Bean Burritos make for a crowd-pleasing dinner. Your family love filling their burritos just how they like it, going all plant-based it vegetarian, adding some meat, or perhaps spicing it up.
It was time to mix it up. Enter the burrito.
My kids were thrilled with this new addition to our weeknight dinner rotation. And these grilled veggie and black bean burritos are perfect for warm weather days. Plus, my husband loves to grill so it gives me a chance to delegate some of the cooking! It’s important to get a mix of different healthy foods in your diet, and sometimes the color can play a part in the healthiness of them. If you want to learn more, you can check out informative websites like Prepared Cooks or other food-based articles, so you can see what that means for your nutrition.
I love to grill zucchini, summer squash, and bell peppers for this burrito. However, you could also try other veggies such as onions, eggplant, and mushrooms. Simply slice veggies, drizzle with oil, sprinkle with salt, and add chili spices if desired. It’s hard to go wrong with veggies and you can save any leftovers for more burritos or perhaps a burrito bowl, the next day.
A Plant-Forward Recipe
The combination of black beans, veggies, rice, and tortilla makes for a hearty vegetarian meal. The individual ingredients combine to provide all the amino acids you need, in addition to a good dose of fiber.
Of course, my boys love their meat, and so we tend to grill up some chicken alongside the veggies which makes everyone happy. Eating a primarily vegetarian meal with a little meat sprinkled in is considered “plant-forward” and is a great way to “meet in the middle.”
Whether you choose to keep it 100% plant-based or sprinkle is some meat is up to you. Either way, it’s a great option! Choose what you crave and find satisfying. If you find yourself overthinking it, go back and review this post on intuitive eating. Remember, there is no good or bad when it comes to eating.
Tips to Simplify Burrito Night
While this recipe isn’t tricky (well except for the rolling up a perfect burrito part!), making all the different “add-ins” takes time and dishes…so here are some tips to make it go smoothly.
- If you can, cook up the rice ahead of time. Rice cookers and Instant Pots are great since they can also keep the rice warm. Choose brown rice for extra fiber or white rice if you prefer it. I currently use this Instant Pot and love it.
- Veggies and any meat can also be grilled ahead of time, just reheat if you want them hot.
- To simplify the cooking, this recipe calls for seasoned black beans. However, if you have a little extra time, try making your own. Here is a good recipe to try.
- Choose large tortillas so you can fit everything in there. In these pictures, we have slightly smaller ones which were harder to roll up and everyone ended up eating a couple of them! If possible, the tortillas on the grill for just a little bit to warm them up before serving.
- Have everyone help you set and clear the table! Yes, there are a lot of dishes in this meal, but many hands make light work!
Alright, let’s get cooking. Let me know if you make this by sharing your picture and tagging @halsanutrition on social media.
Grilled Veggie and Black Bean Burritos
- 1 cup uncooked brown rice
- 2 cups vegetable or chicken stock, low sodium
- 2 medium limes
- 1/4 cup cilantro, chopped
- 1 medium zucchini
- 1 medium summer squash
- 1 medium bell pepper
- 1 tablespoon olive oil plus more as needed
- salt to taste
- pepper to taste
- chili seasoning, e.g., a blend of chili powder, cumin, garlic powder, onion powder, oregano
- 1 pound chicken breast (or steak or fish) (optional)
- 1 15-oz can seasoned black beans if you have time, make homemade seasoned black beans (see recipe link in blog post)
- 8 large tortillas (1-2 per person; good to have extra)
Additional Burrito Filling Suggestions
- avocado, slice and drizzle with lime juice or guacamole
- favorite jarred salsa
- lettuce, chopped
- Monterey Jack cheese, shredded
- sour cream
- hot sauce
- extra cilantro
- Cook rice according to package directions using stock instead of water for extra flavor. When done, stir in fresh lime juice and 1/4 cup chopped cilantro. (Consider using a rice maker or instant pot to simplify cooking process and easily keep it warm).
- Meanwhile, slice zucchini and squash lengthwise into 4-5 long pieces. Slice bell pepper into about 4 large pieces. Brush veggies with oil and season with salt and pepper. Add chili seasoning if desired.
- If grilling up meat, prep that too by brushing with a little oil and then seasoning with chili seasoning, salt, and pepper.
- Light grill. While grill is heating up, work on putting out or prepping your desired "additional burrito fillings".
- Transfer the rinsed and drained black beans into a small pot on the stove and heat on low.
- Grill veggies for 2-3 minutes on each side, until nice grill marks form. Also, grill meat if using. (Chicken breast generally takes 5-7 minutes on each side and should be cooked until no longer pink inside. Fish can take anywhere from 4-7 minutes per side depending on how thick it is; grill fragile fish on foil). Grill steak until desired degree of doneness).
- Transfer cooked veggies to clean platters. Let cool a bit and then chop into smaller pieces for adding to the burritos. Heat the tortillas on the turned off but still hot grill (or heat in the microwave if easier).
- Assemble the burritos and enjoy!