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Grilled Vegetable Burritos

Source of Recipe


From "Good Housekeeping Best Recipes 1999"






List of Ingredients



• 1 Tbsp plus 1 tsp vegetable oil
  
• 1 tsp chili powder
  
• 1 tsp ground cumin
  
• 1/2 tsp salt
  
• 1/4 tsp coarsely ground black pepper
  
• 2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  
• 1 large onion, cut into 1/2-inch-thick slices
  
• 1 medium red pepper, cut into quarters, stem and seeds discarded
  
• 1 medium green pepper, cut into quarters, stem and seeds discarded
  
• 4 burrito-size flour tortillas (10-inch diameter)
  
• 1/2 cup shredded sharp Cheddar cheese (2 ounces)
  
• 1/2 cup shredded Monterey Jack cheese with jalapeno chiles (2 ounces)
  
• 1/2 cup loosely packed fresh cilantro leaves
  
• Bottled salsa (optional)
  






Instructions



1. In small bowl, mix vegetable oil, chili powder, cumin, salt and black pepper. Brush one side of zucchini slices, onion slices and pepper pieces with oil mixture.
   
   
2. Place vegetables, oiled side down, on grill over medium heat, and cook 15 to 20 minutes, turning once, until tender and golden. Transfer vegetables to plate as they finish cooking.
   
   
3. Arrange one-fourth of grilled vegetables down center of each tortilla; sprinkle with Cheddar and Monterey Jack cheeses. Place open burritos on grill. Cover grill and cook 1 minute, or until cheeses melt.
   
   
4. Transfer burritos to plate; sprinkle cilantro over cheese. Fold sides of tortilla over filling. Serve with salsa, if you like.
   
   Makes 4 main-dish servings.