Vegetable Bean Burrito

By Leesa W

Ingredients

• Ingredients:
• Recipe of the Month for June 2006
• www.DrFuhrman.com
• Serves: 6
• Preparation Time: 20 minutes
• 1 head broccoli florets, chopped
• 1/2 head cauliflower florets, chopped
• 2 carrots, chopped
• 2 medium red bell peppers, seeded and chopped
• 1 medium zucchini, chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 1/2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 cup raw cashews
• 1/2 cup unsweetened soy, hemp or almond milk
• 1 1/2 cups cooked pinto beans or 1 (15 ounce) can no-salt-added or low- sodium pinto beans, drained
• 6 (100% whole grain) tortillas or large romaine lettuce leaves
• no-salt-added or low sodium salsa

Preparation

Step 1

Instructions:
Place 2 tablespoons water, the broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, VegiZest, basil, oregano, and parsley in a large covered pot. Sauté for 15 minutes or until tender, adding more water if needed. In the meantime, place nuts and milk in a food processor or high-powered blender and blend until smooth. Add the cashew mixture and beans to the vegetables and mix thoroughly. Spread the mixture on the tortillas and roll up to form burritos. Serve with salsa.