Zucchini Bean Burrito

By tjanddj

Ingredients

• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 green pablano chile, seeded and thinly sliced
• 1 medium tomato chopped
• 2 cups zucchini, chopped
• 3 cups cooked pinto beans or 2 (15 ounce) cans, low sodium or no salt added
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons chopped cilantro
• 6 large whole grain tortillas
• 3 cups shredded romaine lettuce or mixed greens
• 1 ripe avocado, sliced
• 1 cup salsa, low sodium or no salt added

Preparation

Step 1

Heat 1/8 cup water in a large skillet. Add onion, garlic and chile and water saute until tender, about 3 minutes. Add tomato and zucchini, continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin, stir to combine and cook for 10 minutes.

Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread beans on tortillas, top with lettuce, avocado and salsa and roll up.

Beans may also be served as a side dish or dip.