Vegetable Burrito Salad
A vibrant vegetable burrito salad featuring grilled vegetables, fresh herbs, and creamy salsa, perfect for a light, flavorful, and versatile meal suitable for any occasion.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1/4 c. sliced green onions ⓘ
- 1/4 c. sliced black olives ⓘ
- 1/4 c. canned corn (kernel) ⓘ
- 2 cloves minced garlic ⓘ
- 1 tsp. minced chili peppers or 1/8 tsp. cayenne ⓘ
- 1/8 tsp. ground cumin ⓘ
- 1 (14 oz.) pkg. Hinoichi firm tofu, drained and crumbled ⓘ
- 4 (9 or 10-inch) flour tortillas ⓘ
- 1/2 c. chunky salsa ⓘ
- 1/2 c. sour cream
- 2 Tbsp. lemon juice ⓘ
- 2 Tbsp. finely chopped fresh basil ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. salt
Instructions
- Beat together olive oil, lemon juice, chopped basil, salt, and pepper in a small bowl to make the dressing.
- Lightly brush the vegetables with the dressing before grilling.
- Grill the vegetables, brushing them again with the dressing each time they are turned.
- In a bowl, combine the grilled vegetables, crumbled tofu, sliced black olives, canned corn, and sliced green onions.
- Warm the flour tortillas and spoon the vegetable mixture onto each.
- Top with chunky salsa and a dollop of sour cream.
- Roll up the tortillas to serve the vegetable burrito salad.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).