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Recipes from the Grapevine CottageRecipes --> Main Courses --> Grilled Vegetable Burritos Grilled Vegetable BurritosHere is a great summer vegetarian entreé, and we carnivores can quietly add a little grilled Chicken. Serves 6 For the grill:1 red and 1 yellow bell pepper cut into 1/2-inch strips In a pan:1 can cooked black beans - drained (reserve liquid) For "some assembly required":12 8-inch Flour Tortillas In a large bowl combine the bell peppers, onion, zucchini, lemon juice, oil, a little salt and a healthy grind of fresh ground pepper. Toss the vegetables to coat them with oil and transfer to a grill basket. Cook over medium heat, turning frequently, until the peppers and zucchini are crisp-tender and the onions have softened and separated into rings. This can also be done on a cookie sheet in a 450 degree oven for about 25 minutes. In a sauce pan coarsely mash 1/2 of the black beans with the scallions, garlic, chipotle and cilantro. Add the remaining beans and lime juice, salt and pepper and cook over medium heat, stirring until warmed. If the bean mixture is too thick use the reserved liquid from the bean can to thin it as it cooks. Warm the tortillas by layering them with damp paper towels and microwaving them for 10 to 15 seconds. Set the ingredients up on the kitchen island and let everyone build their own burrito. Start with a layer of the black beans, add some grilled vegetables, some chopped tomato, (at this point those of us who are vegetarianally impaired can slip in a few strips of grilled chicken breast so we feel like we are eating real food) sprinkle with a little cheddar cheese, top with sour cream and garnish with cilantro. These are big flavors that need to be paired with a big wine. Try this with a California Zinfandel or a tooth-staining Australian Shriaz. May 31, 2000 |
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