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Recipe
Author
Hy-Vee Test Kitchen
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Description
All you need is one skillet and a fork and knife to eat this cauliflower, bean, and mushroom filling.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 head(s) medium cauliflower, cored and chopped | ||
| 1 medium zucchini, chopped | ||
| 1 medium summer squash, chopped | ||
| 8 oz. sliced mushrooms | ||
| ½ tsp. kosher salt | ||
| 1 ½ tbsp. Hy-Vee taco seasoning | ||
| 1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed | ||
| 1 (15-oz.) can Hy-Vee no salt added kidney beans | ||
| 6 burrito size whole grain tortillas | ||
| 6 tbsp. Hy-Vee finely shredded sharp Cheddar cheese | ||
| 6 tbsp. Hy-Vee pico de gallo | ||
| 1 avocado, peeled, seeded, and chopped |
Things To Grab
- Large skillet
Directions
Heat a large skillet over medium heat. Add olive oil and saute cauliflower, zucchini, summer squash, and mushrooms until crisp-tender. Add taco seasoning, stirring to coat.
Stir in black beans and kidney beans. Cook until just heated through.
Divide bean and veggie mixture between 6 flour tortillas, roll tightly into a burrito securing with a wooden toothpick, if necessary. Top each tortilla with 1 tablespoon shredded Cheddar cheese. Microwave for 30 seconds on HIGH to melt cheese. Finish burritos by topping with 1 tablespoon pico de gallo and chopped avocados.
Nutrition facts
Servings
430 Calories per serving
1 burrito
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 5mg
- Sodium: 1010mg
- Total Carbohydrates: 56g
- Protein: 10g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Hy-Vee Test Kitchen