One Skillet Cauliflower Burritos

Recipe

Main Dish
One Skillet Cauliflower Burritos

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User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data

6
Servings
15min
Prep
30min
Total

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Description

All  you need is one skillet and a fork and knife to eat this cauliflower, bean, and mushroom filling.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
2 tbsp.Hy-Vee Select olive oil
1medium head cauliflower, cored and chopped
1medium zucchini, chopped
1medium 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
6burrito size whole grain tortillas
6 tbsp.Hy-Vee finely shredded sharp Cheddar cheese
6 tbsp.Hy-Vee pico de gallo
1avocado, peeled, seeded, and chopped

Things To Grab

  • Large skillet

Directions

  1. Bonus Feature: Check out our video and learn how to make this recipe step-by-step.

  2. 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.

  3. Stir in black beans and kidney beans. Cook until just heated through.

  4. 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.

Nutrition facts

Servings

430 Calories per serving
1 burrito

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 5mg
  • Sodium: 1010mg
  • Total Carbohydrates: 56g
  • Protein: 10g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee Test Kitchen