Bonus Feature: Check out our video and learn how to make this recipe step-by-step.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|1 head(s) medium cauliflower, cored and chopped|
|1 medium zucchini, chopped|
|1 medium summer squash, chopped|
|8 oz. sliced mushrooms|
|½ tsp. kosher salt|
|1 ½ tbsp. Hy-Vee taco seasoning|
|1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed|
|1 (15-oz.) can Hy-Vee no salt added kidney beans|
|6 burrito size whole grain tortillas|
|6 tbsp. Hy-Vee finely shredded sharp Cheddar cheese|
|6 tbsp. Hy-Vee pico de gallo|
|1 avocado, peeled, seeded, and chopped|
Things To Grab
- Large skillet
Heat a large skillet over medium heat. Add olive oil and saute cauliflower, zucchini, summer squash, and mushrooms until crisp-tender. Add taco seasoning, stirring to coat.
Stir in black beans and kidney beans. Cook until just heated through.
Divide bean and veggie mixture between 6 flour tortillas, roll tightly into a burrito securing with a wooden toothpick, if necessary. Top each tortilla with 1 tablespoon shredded Cheddar cheese. Microwave for 30 seconds on HIGH to melt cheese. Finish burritos by topping with 1 tablespoon pico de gallo and chopped avocados.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 5mg
- Sodium: 1010mg
- Total Carbohydrates: 56g
- Protein: 10g
Hy-Vee Test Kitchen