Broccoli Burritos

About the Recipe

Ingredients

Makes 4 Servings

broccoli stalks (2)
garbanzo beans (1 15-ounce can)
roasted red peppers (1/2 cup)
tahini (2 tbsp.)
lemon juice (3 tbsp.)
flour tortillas (4)
salsa (6 tbsp. or more to taste)

Directions

1. 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.

   
   
   

2. Place cooked chickpeas (drain and rinse if canned) in a food processor with half of a water-soaked roasted red pepper or the equivalent of 1/2 cup (78 grams) chopped, tahini (if using), and 4 tablespoons (60 milliliters) of fresh lemon juice. Process until completely smooth, about 2 minutes.

   
   
   

3. Spread about 1/4 of the chickpeas 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.

   
   
   

4. Repeat with remaining tortillas. Serve warm.

   
   
   

Nutrition Facts