Grilled Vegetable Burritos

Hooray! A recipe where my husband will eat tofu. This sounds time consuming but it’s actually very easy. Substitute the pico de gallo for ready made salsa to cut down on prep time.

I just received a couple of vegetarian cookbooks and have found many recipes to try. Maybe I can become a vegetarian foodie, what do you think? My sister-in-law Rhonda (hi Rhonda) didn't think we'd make it past 3 weeks as vegetarians. BTW, it's been 4 1/2 now and I really don't miss meat, poultry or fish at all.


Grilled Vegetable Burritos

Ingredients

For the filling:
2 medium zucchini, cut into small chunks
1 red, 1 green bell pepper, cut into chunks
1 red onion, cut into wedges or chunks
7oz smoked, flavored, or plain tofu, cut into cubes
2 tbsp olive oil
2 tsp red wine vinegar
salt and pepper to taste
1 tsp dried oregano
1 can pinto beans, drained and rinsed

For the pico de gallo (salsa):
3 vine-ripened tomatoes, finely chopped
1 small red onion, finely chopped
1-2 red chillies, or to taste, seeds removed, finely chopped
Handful of fresh cilantro, finely chopped
1 tbsp lime juice
1/4 tsp salt

For the guacamole:
1 large or 2 medium ripe avocados
1 tsp lime juice
1 clove garlic
1/2 tsp coarse sea salt
1 tsp Mexican chili powder
Tabasco sauce, to taste

To serve:
4 large or 8 small flour tortillas or “wraps”
Shredded lettuce
Alfalfa sprouts
Sour cream (or plain greek style yogurt)

Directions
Preheat the oven to 425F. Place the vegetables and tofu in a roasting pan and add the oil, vinegar, salt, pepper and oregano. Toss well with your hands to coat everything evenly. Grill or roast for 30-40 minutes, stirring occasionally, until the vegetables are soft and golden. Remove from oven and stir in the beans. Turn the oven to 225F and put the mixture back in the oven to keep warm. Separate the tortillas, then wrap in fiol and place in oven to warm.

Meanwhile, make the pico de gallo. In a bowl, mix the tomatoes, onion, chilies, cilantro, lime juice and salt together. Set aside until ready to use.

To make the guacamole, cut the avocado(s) in half and remove the stone (pit). Scoop out the flesh with a spoon into a bowl. Add the lime juice. Using a fork or potato masher, mash until fairly smooth. Put garlic through a garlic press. Add garlic, chili powder, Tabasco, and taste for seasoning. Set aside until ready to use.

To assemble each burrito, lay out a warm tortilla and place a spoonful of vegetables and tofu towards the bottom. Top with a handful of lettuce and alfalfa sprouts. Fold sides over and roll up. If tortillas are small it may be easier to roll up without tucking ends in.

Place on serving dish and top with pico de gallo, guacamole and sour cream.