Monday, May 19, 2014

Zucchini Bean Burrito (Vegan)

This was YUMMY! It could serve as a side dish or dip for those eating meat.....filled me up completely...though I did ad some leftover rice to mine. This is a Dr. Fuhrman recipe.


 6
 20 minutes
 
1 red onion, chopped
2 cloves garlic, chopped
1 green pablano chile, seeded and thinly sliced
1 medium tomato chopped
2 cups zucchini, chopped
3 cups cooked pinto beans or 2 (15 ounce) cans (I used black beans)
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
6 large whole grain tortillas
3 cups shredded romaine lettuce or mixed greens
1 ripe avocado, sliced
1 cup salsa, low sodium or no salt added

Heat 1/8 cup water in a large skillet. Add onion, garlic and chile and water saute until tender, about 3 minutes. Add tomato and zucchini, continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin, stir to combine and cook for 10 minutes.

Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread beans on tortillas, top with lettuce, avocado and salsa and roll up.

Beans may also be served as a side dish or dip.

CALORIES 361; PROTEIN 18g; CARBOHYDRATES 73g; TOTAL FAT 10.7g; SATURATED FAT 2.1g; SODIUM 126mg; FIBER 14.6g; BETA-CAROTENE 1603ug; VITAMIN C 77mg; CALCIUM 109mg; IRON 5.6mg; FOLATE 326ug; MAGNESIUM 94mg; ZINC 1.9mg; SELENIUM 22.8ug

Choosing Joy!
©2014 D.R.G.
~Coram Deo~
Living all of life before the face of God...

2 comments:

Anonymous said...

dad would like this and it does look good love/ mom t.

Laura said...

That looks really tasty!