Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
A delicious combo between the roasted preachers and peppers. We left out the basil which isn’t a typical Mexican flavor, added some Al Pastor which also complimented the roasted veggies and made these into burritos.
Haven’t tried it but it looks really good. Wanted to just get on your website
We’ve made these several times and always adore them.
I actually did mine with sour cream and veggie cheese. Still turned out good. Going to try actual recipe tonight.
I’m framing this recipe and hanging it in my kitchen (I’m not kidding) Make extra Avocado cream because a little extra heaven on earth never hurt anyone.
I didn’t grill anything, I ate everything raw and I won’t share with anyone how many I ate the first time I made them.
Amazing recipe, thank you!
We loved it! We will definitely eat this again.