Grilled Vegetable Burritos

It was almost 80 degrees here in Boston today. After working on the yard all day, cleaning up the winter cruft, we grilled out some fresh vegetables and wrapped them in a tortilla with some black beans, guacamole, and pico de gallo.



Grilled Vegetable Burritos
2 small zucchini, sliced into small planks
1 red bell pepper, cut into large slices
1 red onion, 1/4 finely minced, and the rest chopped into 1" pieces
1/2 tsp dried oregano
1/2 tsp cumin
1 tablespoon, plus 1 tsp olive oil
2 heirloom or 4 roma tomatoes, diced
1 jalepeno, minced
1/2 cup chopped cilantro
6 whole wheat flour tortillas
guacamole
1 can black beans, rinsed and drained
1 clove garlic, minced or pressed
salt

Pico de gallo - Mix tomatoes, jalepeno, minced red onion, and cilantro in a large bowl. Add about 1 tsp olive oil and salt to taste.



Place the black beans in a small pot and cover with water. Add garlic, and 1/4 tsp cumin (if desired). Heat on low while grilling vegetables.

Coat the remaining red onion, red bell peppers, and zucchini with olive oil and toss with oregan and cumin.



Grill vegetables in a grill basket till desired doneness.



Wrap the tortillas in paper towels, sprinkle with water, and microwave for about 40 seconds.

Assemble: flour tortillas, black beans, vegetables, pico, guacamole. Try to wrap them up, and then eat.