1 T. plus 1 tsp. vegetable oil
1 tsp. chili powder
1 tsp. ground cumin
½ tsp salt
¼ tsp. black pepper
2 med. zucchini cut lengthwise into ¼ -inch thick slices
1 onion cut into ½-inch thick slices
1 med. red pepper, quartered
1 med. green pepper, quartered
4 flour tortillas, 10-inch diameter
½ c. shredded cheese each, Monterey Jack and sharp cheddar
½ c. chopped cilantro
1 c. refried beans
1 c. roasted red pepper salsa for topping (optional)
In small bowl, mix oil, chili powder, cumin, salt and black pepper.
Brush one side of all the vegetables with oil mixture.
Place vegetables oil side down on grill over medium heat, cook until done, 15-20 minutes, turning once.
Transfer vegetables to plate as they finish cooking.
Spread refried beans over flour tortillas.
Arrange ¼ of grilled vegetables down center of each tortilla; sprinkle with both cheeses.
Place open burritos on grill.
Cover grill and cook 1 minute or until cheese melts.
Transfer burritos to plate; sprinkle cilantro over cheese.
Fold sides of tortillas over filling. Serve.
Makes 4 burritos.