Zucchini Bean Burrito
Ingredients
- 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, low sodium or no salt added ⓘ
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
426
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).