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Veggie Burritos

Healthy and satisfying, this grilled burrito can be served for breakfast, lunch or dinner.

10MinutesPrep Time
25MinutesTotal Time


  • 1 red onion, sliced into 1/4-inch rounds
  • 2 red bell peppers, halved
  • 1 cup canned refried beans
  • 4 large tortillas, warmed (10 inch)
  • 2 cups cooked brown rice
  • 1 cup Gehl’s Queso Blanco
  • 1 cup chopped tomatoes
  • 1 ripe avocado, halved, pitted and peeled
  • 2 tbsp finely chopped fresh cilantro


  1. Preheat grill to medium-high heat; grease grate well. Grill onion and peppers, turning occasionally, for 8 to 10 minutes or until tender and lightly charred all over. Let cool slightly; chop and set aside.
  2. Spread refried beans evenly down along center of each tortilla, leaving 1-inch border at both ends. Top with rice and Queso Blanco. Layer tomatoes, avocado and cilantro over top. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom.
  3. Preheat grill to medium heat; grease grate well. Grill burritos for 2 to 3 minutes per side or until tortilla is well marked and filling is heated through.