Grilled Beef Burrito with Garden Vegetables, Pepper Jack Cheese and Basil

Yields 4 burritos

1 lb. Châtel Farms 80/20 or 85/15 Ground Beef
2 tablespoons Crumbles Mexican Seasoning or your favorite taco seasoning blend
1 zucchini, medium dice
1 yellow squash, medium dice
1 yellow or Vidalia onion, medium dice
1 red pepper, sliced in thin strips
1/4 cup water
1 cup shredded Pepper Jack or Monterey Jack cheese
1/2 cup fresh basil, chopped
Four 8" to 10" flour Tortillas
Sea Salt and Fresh Ground Black Pepper to taste

Method:

In a large skillet, sauté beef over medium-high heat for 2 minutes, then add Mexican seasoning, zucchini, squash, onion and pepper. Sauté for an additional 3-4 minutes or until vegetables are soft yet firm; you do not want the vegetables to be fully cooked. Deglaze the pan with the water and simmer until a thick sauce consistency forms. Adjust the seasoning with sea salt and pepper to taste. Spoon this mixture equally onto the four tortillas, top with the Pepper Jack or Monterey Jack cheese and basil, then roll up to form a burrito. Finish by cooking the burritos on an outdoor grill until the tortilla is crispy and the burrito is warmed through.

Prep Time: 5 min. Cook Time: 10 min.