Garbanzo Bean And Veggie Burritos Recipe

Name: Garbanzo Bean And Veggie Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 large onion, diced; 3 cloves garlic, minced, or more to taste; 2 tomatoes, divided; 2 (15 ounce) cans garbanzo beans, drained; 2 tablespoons lemon juice, divided; 2 teaspoons olive oil, divided; 1 1/2 teaspoons butter; 2 zucchini, chopped; 1 yellow squash, chopped; 1 green bell pepper, diced; salt and ground black pepper to taste; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 6 (10 inch) flour tortillas; 1/2 cup shredded Cheddar cheese (optional); 1 dash hot sauce, or to taste (optional)

Servings: persons

1 1/2 tablespoons olive oil
1/2 large onion, diced
3 cloves garlic, minced, or more to taste
2 tomatoes, divided
2 (15 ounce) cans garbanzo beans, drained
2 tablespoons lemon juice, divided
2 teaspoons olive oil, divided
1 1/2 teaspoons butter
2 zucchini, chopped
1 yellow squash, chopped
1 green bell pepper, diced
salt and ground black pepper to taste
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
6 (10 inch) flour tortillas
1/2 cup shredded Cheddar cheese (optional)
1 dash hot sauce, or to taste (optional)

1
Heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add 1/2 of the chopped tomatoes; cook and stir for 1 minute. Add garbanzo beans, 1 tablespoon lemon juice, and 1 teaspoon olive oil; cover skillet and cook, stirring occasionally, until heated through, about 10 minutes.
2
Heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini, yellow squash, and green bell pepper until tender, about 5 minutes. Season with salt and black pepper.
3
Mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. Mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. Mix cumin, chili powder, and paprika into garbanzo beans; stir to coat.
4
Layer garbanzo bean mixture, vegetable mixture, and remaining tomatoes onto each tortilla; top with Cheddar cheese and hot sauce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

798

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1/2 large onion, diced, 3 cloves garlic, minced, or more to taste, 2 tomatoes, divided, and more.

Yes, Garbanzo Bean And Veggie Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garbanzo Bean And Veggie Burritos

How did you like this recipe?

Frequently Asked Questions