Spring is in full-force here, and that means it's time to start grilling again! Yesterday I made some delicious portabella mushroom sandwiches by brushing the mushrooms in a mixture of olive oil and garlic, tossing them on the grill, and serving them on grilled bread slathered in Vegenaise. They were so good I gobbled them all up and forgot to take a picture.
Today I made grilled burritos. These are filled with refried black beans, quinoa, and carmelized onions. Quinoa is fantastic in burritos—less dense and more flavorful than rice. I grilled them at around 330° for about 4 minutes on each side. Delicious!