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Broccoli Burritos
4 servings
Salsa and optional tahini pack the flavor into these burritos!
About the Recipe
305 Calories · 14.7 g Protein · 13.1 g FiberLunch
Gluten-free · Nut-free
Broccoli is rich in vitamin K and calcium, which support bone health.
If the tortilla is made from wheat, barely, or rye, it is not gluten free.
Ingredients
Makes 4 Servings
- 2 broccoli stalks
- 1 15-oz (254-g) garbanzo beans
- 1/2 c (78 g) roasted red peppers
- 2 tbsp (30 mL) tahini
- 3 tbsp (60 mL) lemon juice
- 4 whole-wheat flour tortillas
- 6 tbsp (194 g) salsa
Directions
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Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch (1.3 cm) rounds. Steam broccoli over boiling water until just barely tender, about 5 minutes.
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Drain garbanzo beans and place in a food processor with peppers, tahini (if using), and lemon juice. Process until completely smooth, about 2 minutes.
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Spread about 1/4 of the garbanzo mixture on a tortilla and place in a large, heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, and then sprinkle with salsa. Roll tortilla around filling and remove from heat.
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Repeat with remaining tortillas. Serve warm.
Nutrition Facts
Per serving
Calories: 305
Protein: 14.7 g
Carbohydrate: 57.6 g
Sugar: 7.7 g
Total Fat: 4.1 g
Saturated Fat: 0.4 g
Calories from Fat: 11.4%
Fiber: 11 g
Sodium: 725 mg
Calcium: 114 mg
Iron: 3.1 mg
Vitamin C: 106.6 mg
Beta-Carotene: 664 mcg
Vitamin E: 2.2 mg
