Grilled Vegetable Burritos Grilled vegetable burritos. Entree/Main Dish Grilled Vegetable Burritos Grilled Vegetable Burritos thumbnail Preparation Time: 40 minutes Total time: 40 minutes 6 Servings Ingredients: 1 can (20 oz.) DOLE® Pineapple Chunks, 1/2 cup light sour cream, 1/4 cup finely chopped fresh cilantro, 3 tablespoons olive oil, 2 garlic cloves, finely chopped, 1/2 medium eggplant, peeled and julienne-sliced, 1 teaspoon salt, 1 red or green bell pepper, cut into thin slices, 1 medium zucchini, thinly sliced, 1 medium red onion, thinly sliced, 6 flour tortillas (8-inch), 3 cup (12 oz.) shredded pepper jack cheese, Instructions: Step 1: Drain pineapple; reserve 1/4 cup juice. Step 2: Stir sour cream, reserved juice and cilantro in small bowl; set aside. Stir together oil and garlic in another small bowl; set aside. Step 3: Sprinkle salt on both sides of eggplant slices, place in colander and let drain for 20 minutes. Cut into 1/2 inch cubes. Step 4: Toss pineapple, eggplant, bell pepper, zucchini and onion with oil-garlic mixture. Place on large baking sheet. Bake at 400°F for 40 to 45 minutes; stirring twice. Step 5: Reduce oven temperature to 350F. Divide pineapple and vegetables even among tortillas and top with cheese. Fold tortilla sides over and roll up. Place burritos seam side down on baking sheet. Step 6: Bake 8 to 10 minutes or until cheese melts. Serve burritos with sour cream mixture. Garnish with salsa and sliced avocado, if desired.

Grilled Vegetable Burritos

Prep Time 40 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

Grilled vegetable burritos.

Ingredients 12

Ingredients

1 can (20 oz.) DOLE® Pineapple Chunks
1/2 cup light sour cream
1/4 cup finely chopped fresh cilantro
3 tablespoons olive oil
garlic cloves, finely chopped
1/2 medium eggplant, peeled and julienne-sliced
1 teaspoon salt
red or green bell pepper, cut into thin slices
medium zucchini, thinly sliced
medium red onion, thinly sliced
flour tortillas (8-inch)
3 cup (12 oz.) shredded pepper jack cheese

Steps

STEP1
Ingredients

1 can (20 oz.) DOLE Pineapple Chunks

Direction

Drain pineapple; reserve 1/4 cup juice.

STEP2
Ingredients

1/2 cup light sour cream
1/4 cup finely chopped fresh cilantro
3 tbsp. olive or vegetable oil
2 garlic cloves, finely chopped

Direction

Stir sour cream, reserved juice and cilantro in small bowl; set aside. Stir together oil and garlic in another small bowl; set aside.

STEP3
Ingredients

1/2 medium eggplant, peeled and julienne-sliced
1 tsp. salt

Direction

Sprinkle salt on both sides of eggplant slices, place in colander and let drain for 20 minutes. Cut into 1/2 inch cubes.

STEP4
Ingredients

1 DOLE Red or Green Bell Pepper, cut into thin slices
1 medium zucchini, thinly sliced
1 medium red onion, thinly sliced

Direction

Toss pineapple, eggplant, bell pepper, zucchini and onion with oil-garlic mixture. Place on large baking sheet. Bake at 400°F for 40 to 45 minutes; stirring twice.

STEP5
Ingredients

6 (8-inch) flour tortillas
3 cups (12 oz.) shredded pepper Jack cheese or Monterey Jack cheese

Direction

Reduce oven temperature to 350F. Divide pineapple and vegetables even among tortillas and top with cheese. Fold tortilla sides over and roll up. Place burritos seam side down on baking sheet.

STEP6

Direction

Bake 8 to 10 minutes or until cheese melts. Serve burritos with sour cream mixture. Garnish with salsa and sliced avocado, if desired.

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