Smoky Grilled Vegetable Burritos with Charred Corn and Avocado

Ultimate Grilled Veggie Burritos

Ingredients

For the Beans

• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 jalapeño, seeded and roughly chopped
• ½ cup cilantro, roughly chopped
• 2 tbsp sour cream (or avocado-oil mayonnaise for dairy-free)
• 2 tbsp fresh lime juice (about ½ lime)
• ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp black pepper

For the Veggies

• ¼ cup avocado oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 large red onion, sliced into ½” rounds
• 2 large red bell peppers, halved, stem and seeds removed
• 1 large orange bell pepper, halved, stem and seeds removed
• 1 medium zucchini, sliced lengthwise into ¼” strips

For the Burritos

• 1½ cups cooked brown or white rice, warmed (frozen microwaveable rice bags are a time-saver)
• 4 large burrito-size tortillas (the recipe used Siete Foods burrito wraps)
• 1½ cups shredded Colby-Jack cheese (omit or use dairy-free alternative as needed)
• 2 cups shredded romaine
• Salsa verde and hot sauce, for serving (optional)

Instructions

1. Preheat the grill to medium-high. Grease the grates lightly and let them come to temperature while you prepare the components.
2. Make the beans: In a food processor combine the drained pinto beans, green chiles, jalapeño, cilantro, lime juice, sour cream, cumin, smoked paprika, salt, and pepper. Blend on medium until mostly smooth. Transfer to a medium saucepan over low heat, cover, and simmer gently while you prepare the vegetables, stirring occasionally to prevent sticking.
3. Marinate the vegetables: In a small bowl whisk together the avocado oil, lime juice, honey, kosher salt, black pepper, chili powder, garlic powder, oregano, cumin, and smoked paprika. Using a brush or by tossing, coat the onion rounds, bell pepper halves, and zucchini strips so every piece is evenly covered.
4. Grill the vegetables: Place the onions, bell peppers, and zucchini on the grill and close the lid. Grill the onions and peppers about 8–9 minutes total, turning once halfway, until they have strong grill marks and some char. Grill the zucchini 7–8 minutes, flipping once. Remove the vegetables when nicely charred, reduce the heat to medium-low, and let the vegetables cool slightly before slicing into ½” bite-sized strips.
5. Assemble the burritos: Warm the tortillas briefly so they are pliable. On each tortilla spread a thin layer of warm beans (about 2–3 tbsp), then sprinkle about ⅓ cup shredded cheese. Down the center place roughly ¼–⅓ cup rice, a quarter of the grilled vegetables, and some shredded romaine. Fold in the sides and roll tightly. Repeat with remaining tortillas and fillings. Avoid overfilling to make rolling easier.
6. Finish on the grill: Set the grill to low-medium. Place each burrito seam-side down on the grill for about 1 minute with the lid closed to seal the seam, warm through, and develop a light crisp on the outside. This brief finish also helps melt the cheese and keeps the burrito intact.
7. Serve the burritos warm with salsa verde and hot sauce if desired. Enjoy immediately.