A healthy, vegetarian burrito!

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 burritos
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

457 calories; protein 14.5g 29% DV; carbohydrates 65.1g 21% DV; fat 16.1g 25% DV; cholesterol 12.6mg 4% DV; sodium 833.8mg 33% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/06/2015
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. This is a great tasting dish! I'll be making this again! Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2015
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. This is a great tasting dish! I'll be making this again! Read More
(1)
Rating: 4 stars
08/13/2017
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 lemon juice. I didn't want to overpower the flavor with too much lemon. I added salsa verde and chopped cilantro to the burrito, then heated for one minute in the microwave. Very tasty! Read More
(1)
Rating: 5 stars
02/18/2020
This is an amazing recipe. There is such great flavor, easily modified to taste, and simple design. This one is definitely going into the archive! Can't believe this only has 3 reviews. Great job! Read More
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Rating: 4 stars
05/23/2015
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 vegetables (broccoli cauliflower carrots?) in lieu of one of the squashes. Otherwise sounds great. I'll be trying them soon! Read More