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+ servings

Ultimate Grilled Veggie Burritos

Serves: 4 People
5 from 4 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins


For the Beans:

  • 1 15 oz. can pinto beans, drained and rinsed
  • 1 4 oz. can green chiles
  • 1 jalapeno, seeded and roughly chopped
  • ½ cup cilantro - roughly chopped
  • 2 tbsp. sour cream, sub avocado oil mayo for dairy-free
  • 2 tbsp. fresh lime juice, about ½ a 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 in ¼” strips

For the Burritos:

  • 1 1/2 cups cooked brown or white rice - warmed I use trader joes frozen bags to save on time
  • 4 large burrito-size tortillas, I used Siete Foods Burrito Wraps
  • 1 ½ shredded colby jack cheese, omit for dairy-free or sub dairy-free cheese
  • 2 cups shredded romaine
  • salsa verde, for serving optional
  • hot sauce, for serving optional


  • Preheat the grill to medium-high. Grease grates and allow to heat while you assemble your components.

For the Beans:

  • In the bowl of a food processor, add the pinto beans, green chiles, jalapeno, cilantro, lime juice, sour cream, cumin, smoked paprika, salt and pepper. Blend on medium until mostly smooth. Transfer the beans to a medium saucepan and turn the heat to low. Cover, and let simmer while you prepare the rest, stirring intermittently so the bottom doesn’t burn.

For the Veggies:

  • In a small bowl, whisk together avocado oil, lime juice, honey, kosher salt, pepper, and the spices. Using a pastry brush, coat the veggies in the marinade, making sure all pieces are evenly coated.
  • To grill the veggies, add the onion, bell peppers, and zucchini strips to the grill and close the lid. The onions and bell peppers will take about 8-9 minutes to get strong grill marks, flipping at the halfway point. The zucchini will take around 7-8 minutes, flipping halfway through. Once the veggies are a bit charred and have good grill marks, remove from the grill and turn the heat down to medium-low. Allow the veggies to cool a bit before slicing into ½” bite-sized strips.

To Assemble:

  • To assemble the burritos-On the warmed tortilla, spread a thin layer of the warmed beans (about 2-3 tablespoons per tortilla) and sprinkle with a helping ⅓ cup of shredded cheese. Down the middle of the tortilla, spoon about ¼-⅓ cup of the rice, ¼ of the veggies, and romaine. Carefully fold in the sides of the tortilla and roll tightly. Repeat with the remaining three tortillas and ingredients.
  • After assembly, finish them on the grill. With the grill on low-medium transfer the burritos to the grill, seam side down. Close the lid of the grill, and cook for exactly 1 minute, just to seal the seam and warm the burrito through.
  • Serve with hot sauce and/or salsa, if desired, and enjoy!