Vegetable Bean Burrito

WOW is all I can say about this burrito recipe. Looks so good and filling.  This won 'Recipe Of The Month June 2006' on Dr Fuhrman's website.  A true winner with many comments on how good it is.  I hope you enjoy it.

 

Ingredients:

2-3 tablespoons water

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 VegiZest or other no salt seasoning

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 and rinsed

6 whole wheat tortillas or large romaine lettuce leaves

no or low sodium salsa

 

 

Instructions:
Place 2 tablespoons water, the broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, VegiZest, basil, oregano, and parsley in a large covered pot. Saute for 15 minutes or until tender, adding more water if needed. In the meantime, place cashews 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.