It’s not quite time for the adults to break out the margaritas and chips and salsa to celebrate Cinco de Mayo, but in the meantime, this dish will get the family ready for the fiesta at the end of the week! Perfect for Sunday dinner, these grilled veggie burritos are amazing -- healthy, tasty and festive!
Get ready to celebrate
How fun that Cinco de Mayo lands on the calendar before the end of the school year. Whether your kids get a history lesson about the holiday at school, or you celebrate a bit on your own each year, the weather is just about right to fire up the grill and get your veggies going for this filling and delicious dish to help get the party started!
Prep, craft and chat
Get your kids involved in dinner prep. It’s a great time to get conversation going, learn a little about different food and ingredients and just spend time together. Homemade salsa is an easy way for kids to help contribute, and there isn’t much cooking involved -- good if you have younger kids. Let older kids chop veggies while the younger ones stir ingredients together.
If you’re really into the fun of the holiday, try this pretty craft. Tissue paper flowers are adorable and are traditional Mexican decorations used in many celebrations.
While the salsa is chillin’, you’ll have time to get to grillin’. This burrito recipe combines black beans and grilled veggies for a healthy, flavorful main dish.
Grilled veggie burritos
- 6 (8-inch) whole wheat tortillas
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 large zucchini, diced into 1/2-inch pieces
- 1 cup mushrooms, diced into 1/2-inch pieces
- 1 large red bell pepper, seeded and cut into strips
- 1/2 cup onion, sliced into 1/2-inch strips
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh cilantro
- 1-1/2 cups shredded cheddar cheese
- Salsa for garnish
- In a large bowl, combine the vegetables, salt and pepper and olive oil together. Toss to coat.
- Preheat your grill, and then reduce it to medium heat.
- Add the vegetables to a grill basket with small holes and place it on the grill with the cover closed for two to three minutes. Lightly toss the vegetables in the basket and cook for another two to three minutes, and then remove them from the grill (keep the grill warm).
- Add the vegetables to a large bowl and toss them with the cilantro and black beans. Fold in the cheese and gently mix together.
- Divide the mixture between the tortillas, adding a mound of the mixture below the center of each, just to about one inch from the edge.
- Fold the bottom edge up and each side over, and then roll the tortilla up from the bottom.
Carefully place the filled tortillas on the grill, for about one to two minutes on each side until they’re lightly grilled.
- Serve with homemade salsa.
This meal is a great start to the Cinco de Mayo festivities!
Try more Sunday Dinner recipes
Easy (almost authentic) empanadas
Mediterranean tuna salad in radicchio bowls
Ballpark chili dogs