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Garbanzo Bean and Veggie Burritos

Rated as 4.33 out of 5 Stars

"A healthy, vegetarian burrito!"
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35 m servings 457
Original recipe yields 6 servings (6 burritos)


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  1. Heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add 1/2 of the chopped tomatoes; cook and stir for 1 minute. Add garbanzo beans, 1 tablespoon lemon juice, and 1 teaspoon olive oil; cover skillet and cook, stirring occasionally, until heated through, about 10 minutes.
  2. Heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini, yellow squash, and green bell pepper until tender, about 5 minutes. Season with salt and black pepper.
  3. Mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. Mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. Mix cumin, chili powder, and paprika into garbanzo beans; stir to coat.
  4. Layer garbanzo bean mixture, vegetable mixture, and remaining tomatoes onto each tortilla; top with Cheddar cheese and hot sauce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

Nutrition Facts

Per Serving: 457 calories; 16.1 65.1 14.5 13 834 Full nutrition

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Read all reviews 3
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I made this the easy way by adding the herbs to the beans in one pan, and sauteing all the vegetables (I didn't have tomatoes)in the other. While those cooked, I made the whole wheat tortillas. ...

These were good! Rather than canned beans, I used leftover garbanzos that I had made in the crockpot a while back and frozen. I followed the recipe as shown, except only added 1 Tablespoon of ...

These sound really delicious. Since my husband, the complete vegetarian in the household, doesn't care too much for squash, I think I'll include some mushrooms, maybe some diced potato, or other...