Grilled Chipotle Veggie Burritos

Directions

1. 1
   Combine rice and veggie broth in a medium pot and cook according to directions on rice package.Meanwhile, combine diced zucchini, red onion, red bell pepper, corn and mushrooms in a large bowl. *Note: You can also leave the corn on the cob and grill the entire cob, and cut the kernels off afterward. Just brush the corn with a little olive oil and season with salt and pepper, and grill for ~10 minutes, rotating 3 times.
2. 2
   Drizzle with olive oil and season with salt and pepper, and toss to combine.
3. 3
   Place veggies in a large grill pan (or wrap in foil if you don't have a grill pan).Cook over medium heat on your grill for 10-15 minutes, stirring often.
4. 4
   Let cool.While veggies are cooling, make your chipotle sauce.
5. 5
   Add Greek yogurt, mayo, chipotles en adobo sauce, lime juice, cumin, chili powder, garlic powder, and salt to food processor and pulse until pureed.To each tortilla, add ~1/3 cup rice, 1/3 cup veggies, and a couple tablespoons of chipotle sauce.
6. 6
   Roll up.If eating immediately, enjoy!If prepping to freeze, wrap each burrito in plastic wrap.
7. 7
   Place each plastic wrapped burrito in a large freezer plastic bag and label.Freeze.To thaw: remove burrito from plastic wrap and wrap in paper towel.Microwave for 60 seconds. If still frozen in the middle, microwave for another 20-30 seconds.Enjoy!