Veggie Lover’s Grilled Cheese Burrito

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add bell peppers and red onion; sauté for 4–5 minutes until softened.
2. Stir in black beans and corn; cook for an additional 2–3 minutes until heated through. Add spinach and stir just until wilted. Remove from heat.
3. Lay out the tortillas and divide the veggie mixture evenly down the center of each. Top with shredded cheddar, Monterey Jack, and a drizzle of avocado crema.
4. Fold in the sides and roll tightly into burritos.
5. Heat a clean skillet or griddle over medium heat. Lightly grease with butter or oil. Grill the burritos for 2–3 minutes per side, pressing gently, until golden and the cheese is melted.
6. Slice and serve warm, with extra avocado crema or your favorite salsa.

Variations :

• Add sliced jalapeños or hot sauce for a spicy version.
• Use vegan cheese and dairy-free crema to make it fully plant-based.
• Swap spinach with kale or arugula for a different green.
• Try adding cooked quinoa or rice for an even heartier burrito.

Tips :

• To keep tortillas from tearing, warm them slightly before assembling.
• Use a cast iron skillet or grill press to achieve an evenly golden crust.
• Make ahead and reheat in a toaster oven or air fryer for crispness.
• For avocado crema, blend 1 ripe avocado with 2 tablespoons sour cream or Greek yogurt, 1 garlic clove, a splash of lime juice, and a pinch of salt.

This Veggie Lover’s Grilled Cheese Burrito is satisfying, cheesy, and loaded with feel-good flavor—making it a perfect go-to for meatless meals done right.