Vegetable Bean Burrito
These burritos are perfect for a casual, laid-back dinner. They’re great-tasting and packed with nutrient-rich cruciferous vegetables, onions, peppers and beans.
1 head broccoli florets, chopped
1/2 head cauliflower florets, chopped
2 carrots, chopped
2 medium red bell peppers, seeded and chopped
1 medium zucchini, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 cup raw cashews
1/2 cup unsweetened soy, hemp or almond milk
1 1/2 cups cooked pinto beans or 1 (15 ounce) can no-salt-added or low- sodium pinto beans, drained
6 (100% whole grain) flour tortillas or large romaine lettuce leaves
no-salt-added or low sodium salsa
Place 2 tablespoons water, the broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, MatoZest, basil, oregano, and parsley in a large covered pot. Sauté for 15 minutes or until tender, adding more water if needed.
Meanwhile, place cashews and milk in a food processor or high-powered blender and blend until smooth. Add the cashew mixture and beans to the vegetables and mix thoroughly. Spread the mixture on the tortillas and roll up to form burritos. Serve with salsa.
Calories 432; Protein 20 g; Carbohydrates 60 g; Total Fat 14.9 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Sodium 222 mg; Fiber 15.4 g; Beta-Carotene 2872 ug; Vitamin C 176 mg; Calcium 180 mg; Iron 6.7 mg; Folate 195 ug; Magnesium 138 mg; Zinc 2.8 mg; Selenium 8.5 ug