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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
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