Grilled Vegetable Tortillas
Fire up the grill and savor the vibrant flavors of these Grilled Vegetable Tortillas—a deliciously healthy, plant-based recipe that's as colorful as it is satisfying. Perfectly charred zucchini, bell peppers, red onion, and smoky portobello mushrooms are seasoned with a bold blend of cumin, smoked paprika, and garlic powder, then wrapped in warm flour tortillas. Topped with creamy avocado, a zesty squeeze of lime, and fresh cilantro, these grilled veggie tortillas are a perfect fusion of smoky, tangy, and savory. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights or casual gatherings. Serve with optional sour cream or a drizzle of hot sauce for added richness and spice. Whether you're a veggie lover or simply seeking a hearty meatless option, these tortillas are sure to impress!
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Recipe Information
Ingredients
- 1 medium zucchini
- 2 medium bell peppers (red, yellow, or orange)
- 1 large red onion
- 2 large caps portobello mushrooms
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 pieces soft flour tortillas
- 1 medium avocado
- 1 medium lime
- 2 tablespoons (chopped) fresh cilantro
- 0.5 cup sour cream (optional)
- 2 teaspoons hot sauce (optional)
Instructions
Preheat your grill or grill pan over medium-high heat.
Thinly slice the zucchini lengthwise, cut the bell peppers into strips, and slice the red onion into 1/2-inch rounds. Remove the stems from the portobello mushrooms.
In a large bowl, whisk together olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Add the sliced vegetables to the bowl and toss to coat them evenly with the oil and spice mixture.
Place the vegetables on the preheated grill. Cook for 3-4 minutes per side, or until the vegetables are tender and have nice grill marks. Remove from the grill and set aside.
Warm the tortillas on the grill for about 20-30 seconds per side, or until they are pliable and lightly charred.
Slice the grilled portobello mushrooms into thin strips.
To assemble, place a few slices of grilled vegetables onto a warmed tortilla.
Top with slices of avocado, a squeeze of fresh lime juice, chopped cilantro, and a dollop of sour cream if desired.
Optionally, drizzle with hot sauce for an extra kick.
Fold the tortilla in half to create a taco or roll it up burrito-style and serve immediately.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6364 mg | 277% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 48.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3673 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
