Vegan Burrito Bowl with Fresh Vegetables
Ingredients
- 1 tablespoon olive oil
- 2 zucchini squash, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 14-ounce can cannellini beans, rinsed and drained
- 1 tablespoon thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 1/4 teaspoons salt
- 4-6 8-inch flour tortillas
Toppings
- Guacamole
- Pico de Gallo
Preparation
Preheat oven to 350°F/175°C.
Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
