“Wow, this burrito is delicious but it is filling.” – Ron Burgundy (Anchorman)

A few years ago, I elevated my burrito game by making only one change! I grilled it up on my stove top grill pan. It was crunchy and held its form and accolades from all who tried it, abounded. So, for this week, I decided I would do a dish that most are familiar with and love, but one that a lot of people prefer to grab while out and about. Why not create this delicious and filling meal in the comfort of your own home with whatever ingredients you’ve got!?! This dish is great because the fillings can change and are completely up to you – fill it with veggies, fill it with meats, fill it with ingredients you don’t always see in a burrito, and embrace seasonally focused burritos… 

This week, I decided that since it’s still summer and I equate sunshine color veggies with this season, I used golden beets. Some people aren’t fans of beets – I am an avid fan! I always like to say to those who tell me they don’t like them, it’s because either I haven’t made the ingredient for them, or because they only know beets in a can. Beets are so much more than that! So – if you only take a couple things away from this recipe — be sure to grill your burritos at home for a crispy, well-held meal AND try beets…even if you just try the beets I prepared here (a simple roasting), it could change your mind! Open your mind – especially when it comes to new foods or revisiting foods from your past. 

Also – shout out to Jacksonville Fresh for the fruit items in the Fresh Box this week! Those nectarines and tangerines were AMAZING! Okay y’all, let’s GET FRESH!!!

Grilled Veggie Burritos w/ Nectarine Salsa

Prep Time:  20-30 Minutes

Cook Time:  45 Minutes (All Components)

Yields: 4-6 Servings OR 1-2 Servings because veggies will keep and you can assemble for a quick lunch or dinner leftover. 

Ingredients (bold ingredients found in your Fresh Box or at Jacksonville Fresh Market/Shop this week): 

  • 2 Medium-Large Green Bell Peppers (medium dice)
  • 1 Medium-Large Yellow Onion (medium dice)
  • 4 Medium Nectarines (medium dice)
  • 1 Small Red Onion (mince to small dice)
  • 1 Jalapeno Pepper (slice lengthways, cut off the stalk, remove core and seeds, mince – leave some seeds for heat if you want it a little spicy)
  • ½ Small Head of Purple Cabbage (use ¼ if you can only find a large head)
  • ½ CUP Carrots  (sliced into coins ¼ inch thick or pre-bought to save on prep time)
  • ½ CUP Radishes (sliced into coins ¼ inch thick or pre-bought to save on prep time)
  • 2 Medium Golden Beets (medium dice) – if you use beets with greens, wash the greens, julienne them and add to the bell pepper/onion saute
  • 1 CUP COOKED Black Beans (if you use canned, be sure to rinse your beans thoroughly)
  • 2 CUPS COOKED Steamed Rice (Congaree & Penn Jupiter White or Brown)
  • 4 Cloves of Garlic (minced)
  • 2 TBSP Salt
  • 1 TBSP Black Pepper
  • ½ TSP Red Pepper Flakes (you may use more or less based on your personal spice tolerance – mine is medium-high)
  • 1-2 OZ Goat Cheese (crumbled)
  • 3 TBSP Tamari / Soy Sauce
  • Avocado or Olive Oil Spray
  • 4 TBSP Olive OIl
  • ½ Lemon – Zest & Juice
  • 4 Large Basil Leaves (chiffonade)
  • 1 TSP Honey (Bee Friend Farms)
  • 1 Pack of Tortillas (your choice – GF options work well with this recipe too!)

The order of things: 

  • Preheat oven to 400 degrees
  • Prep all veggies – wash/rinse, dry, cut
  • Put beets in the oven first
  • Start your pot of steamed rice 
  • Create your nectarine salsa so it has time to incorporate
  • Saute all other veggies
  • Wrap tortilla, grill each side
  • Plate and Enjoy!

What you’ll need: 

  • Aluminum Foil
  • Stove-top Grilling Pan
  • Chef’s Knife
  • Cutting Board
  • Microplane
  • Measuring Cups and Spoons
  • 1 Large Saute Pan (you’ll be using this for 3 different sautes so if you have more pans, cool, but you don’t really even have to wash it between sautes – just set the other items to the side as you go – before assembly)
  • Stirring Spoon
  • Tongs
  • Scoop Spoon (for rice)
  • Tupperware options for storing leftovers

Instructions for Roasted Beets:  

  1. Line a baking sheet with aluminum foil.
  2. Spread diced beet pieces in a single layer. 
  3. Drizzle 1 TBSP of Olive OIl and Salt and Pepper.
  4. Combine the beets and seasoning a bit, relayer into one single layer.
  5. Bake at 400 degrees for 30-40 minutes.
  6. Set your timer for 30 minutes. Check your beets and remove them if they are done, or just leave in the oven, but you can turn the oven off. The beets should be browned with crispies. 
  7. Set aside until ready to assemble. 

Instructions for Filling Part One:                                                                                                                                  

  1. Heat saute pan to medium-high heat. Add 1 TBSP of olive oil. 
  2. Add green peppers, onions, garlic – stir frequently.
  3. When all the veggies have reduced some, add beet greens, salt and pepper.
  4. Set aside until ready to assemble.

Instructions for Filling Part Two:                                                                                                                                

  1. Heat saute pan to medium-high heat. Add 1 TBSP of olive oil. 
  2. Add carrots and radish.
  3. Add 1 TSP of Tamari / Soy Sauce
  4. Remove from heat and set aside until ready to assemble.

Instructions for Filling Part Three:                                                                                                                              

  1. Heat saute pan to medium-high heat. Add 1 TBSP of olive oil. 
  2. Add 2 cups of steamed rice. 
  3. Add drained cooked black beans.
  4. Add purple cabbage and red pepper flakes. 
  5. Add 1 TBSP of Tamari / Soy Sauce. 
  6. Make sure you are stirring frequently. Cook until ingredients are blended and cabbage is wilted (you can pre-stir fry or boil the cabbage if you prefer)
  7. Set aside until ready to assemble.

Instructions for Salsa: 

  1. In a mixing bowl, combine together the diced nectarines, small diced red onion, prepared fresh basil, minced jalapeno, zest and juice of ½ lemon), ¼ TSP black pepper, and honey
  2. Set in the refrigerator until ready to assemble. 

Finishing the Burrito: 

  1. Lay your tortilla on a flat surface. Put some crumbled goat cheese in the center first (if you freeze the goat cheese first, this helps it crumble up) 
  2. Layer your ingredients (don’t overfill) – carrots and radish, pepper and onions, rice and beans, a little more goat cheese crumbles…
  3. Fold your burrito sides in first, grab the bottom flap and pull over the top of the sides while keeping the top fillings from bursting out. Take the top flap and tuck the sides in like you would while wrapping a gift and pull it over the bottom flap. Smoosh your burrito down just a bit (be gentle) and then…
  4. Heat up your stove-top grilling pan to a medium heat. Use cooking spray to coat the ridges and bottom of the pan. 
  5. Once you hear the sizzling, you’re ready to put your burrito seam side down first to seal it. 
  6. If you want to put a “bacon” press or hold a spatula on the burrito to ensure grill marks and a nice seal, do that now before we finish the grilling on the top side. 
  7. Once you’ve properly sealed your seam side, flip the burrito over to get a nice grill sear on the top side. 
  8. Remove the burrito from the pan and let sit for about 2-3 minutes before slicing in half. 
  9. Plate and enjoy! 

Notes: 

I used the Bacon’s Select Salad Mix from the Fresh Box this week and served it alongside the burrito. I dressed it with a balsamic vinaigrette, and our favorite crouton (beet chips). 

If it’s just a couple people in your household, remember that all of these veggies can be put into tupperwares and kept leftover. Or, you can even just pre-make this dish and when you’re ready to assemble and grill your burrito, you only have to worry about filling, folding, tucking and grilling – this allows you to make one burrito or six! 

The best part about this dish is that you can really use anything you want for the filling. My Mom had already made some delicious stuffed peppers with the bell peppers from the box, so I stopped by the market on Saturday and grabbed a couple more because peppers and onions in a burrito is classic. However, the golden beets and beet greens are a bit special. So have fun with it – fill up your burrito with your favorite veggies, or just whatever you have in the house that sounds good to you! The crunch from grilling this burrito really makes this dish – so don’t skip that step or else it’s just a doughy veggie tortilla!

And wowza on that sweet and spicy nectarine salsa – SO MUCH DELISH!