Veggie Burrito Bowl
Ingredients
- for 4 servings)
- 1 tablespoon olive oil
- 2 zucchini squashes, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 garlics, minced
- 1 can cannellini bean, rinsed and drained
- 1 tablespoon fresh thyme leaf
- 1/2 teaspoon cayenne pepper
- 1 1/4 teaspoons salt
- 4 flour tortillas, 8 in (20 cm)
- guacamole
- pico de gallo
Preparation
Preheat oven to 350f (175c)
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
Serve and enjoy??
Nutritional info?
Per serving)
Calories: 289
Total fat: 7
G
Saturated fat: 1g
Carbohydrate: 48g
Of which sugar: 4
G
Fiber: 5
G
Protein: 12g
Sodium: 19%
Iron: 24%
Vitamin c: 113%
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