Vegetable Bean Burritos
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Meal Type | Dinners |
| Step Number (6 steps program) | Step 3: Soups & Stews |
Description
A great filling for tacos or tortillas. Serve with fresh salsa.
Ingredients
- 1 head broccoli florets, cut into bite-size florets
- 1⁄2 head cauliflower, cut into bite-size florets
- 2 carrots, finely chopped
- 1 zucchini, finely chopped
- 1 onion, finely chopped
- 4 clv garlic, finely chopped or pressed
- 1 tbsp Dr. Fuhrman's Vegi-Zest or other no-salt seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp ground cumin
- 1 cup cashews, raw
- 1 cup soy milk, unsweetened
- 1 15-oz can pinto beans, no or low salt, drained
- 8 whole wheat tortilla wraps
- 1⁄2 block Follow Your Heart Nacho soy cheese, grated (optional)
Instructions
Chop vegetables into small pieces by hand or in a food processor. In a large covered pot, water saute the vegetables with herbs and spices in 1/4 to 1/2 cup water for 15 minutes or until tender.
In the meantime, place cashews and soy milk in food processor and blend until smooth. Add cashew/soy milk mixture and beans to the veggies and mix thoroughly.
Rather than using canned beans, try soaking one cup of dry pinto or kidney beans overnight in about 6 cups water, then rinse them, and place them in a pressure cooker. Add one cup water and 1 tsp chipotle chili powder, bring to pressure and cook for 6 minutes. Turn off heat and let pressure come down naturally.
Spread veggie-bean-cashew mixture on tortilla, add optional soy cheese if using, and roll up to form burrito.
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