Salsa and optional tahini pack the flavor into these burritos!
Broccoli is rich in vitamin K and calcium, which support bone health.
If the tortilla is made from wheat, barely, or rye, it is not gluten free.
Makes 4 Servings
Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch (1.3 cm) rounds. Steam broccoli over boiling water until just barely tender, about 5 minutes.
Drain garbanzo beans and place in a food processor with peppers, tahini (if using), and lemon juice. Process until completely smooth, about 2 minutes.
Spread about 1/4 of the garbanzo mixture on a tortilla and place in a large, heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, and then sprinkle with salsa. Roll tortilla around filling and remove from heat.
Repeat with remaining tortillas. Serve warm.
Protein: 14.7 g
Carbohydrate: 57.6 g
Sugar: 7.7 g
Total Fat: 4.1 g
Saturated Fat: 0.4 g
Calories from Fat: 11.4%
Fiber: 11 g
Sodium: 725 mg
Calcium: 114 mg
Iron: 3.1 mg
Vitamin C: 106.6 mg
Beta-Carotene: 664 mcg
Vitamin E: 2.2 mg
Get Healthy With Good Nutrition
Food for Life classes teach you how to improve your health with a plant-based diet.