Ingredients35 m servings 457 cals
- 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.
- 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.
Per Serving: 457 calories; 16.1 g fat; 65.1 g carbohydrates; 14.5 g protein; 13 mg cholesterol; 834 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...