Bonus Feature: Check out our video and learn how to make this recipe step-by-step.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
All you need is one skillet and a fork and knife to eat this cauliflower, bean, and mushroom filling.
For more Done in One recipes, check out HSTV.com or explore the One Dish Wonders cooking guide.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
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