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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.5
  • Total Fat: 12.4 g
  • Cholesterol: 4.3 mg
  • Sodium: 432.3 mg
  • Total Carbs: 54.1 g
  • Dietary Fiber: 15.7 g
  • Protein: 15.4 g

View full nutritional breakdown of Dr. Fuhrman's Vegetable Bean Burrito calories by ingredient
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Dr. Fuhrman's Vegetable Bean Burrito



Introduction

Another "Eat to Live", can't-share recipe. This is sweet yet spicy delicious. The salsa, sour cream, and Penzey's Arizona Dream TexMex blend spice are my additions. Another "Eat to Live", can't-share recipe. This is sweet yet spicy delicious. The salsa, sour cream, and Penzey's Arizona Dream TexMex blend spice are my additions.
Number of Servings: 6

Ingredients

    2-3 Tbsp (well) water
    1 head broccoli florets, chopped
    1/2 head cauliflower florets, chopped
    2 carrots, chopped
    2 medium red bell peppers, seeded & chopped
    1 medium zucchini, chopped
    4 cloves garlic chopped
    1.5 Tbsp Mural of Flavor, no salt seasoning
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried parsley
    1 cup raw cashews
    1/2 cup unsweetened soy or almond milk
    1.5 cups cooked pinto beans (rinsed if canned)
    6 whole wheat tortillas,
    3 Tbsp no fat sour cream for each tortilla

Tips

As is this has 433 mg Sodium. If you add 3 Tbsp relatively low sodium Chi-chi's salsa, you add 255mg for 690 mg! Leave off the store bought salsa.


Directions

Place 2 Tbsp water, broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, Mural of flavor, Arizona Dreams, basil, oregano, and parsley, in a large covered pot. Saute for 15 minutes or until tender. Sue cooked the beans after soaking and rinsing for about 20 minutes over low heat until tender. Blend cashews and milk in a food processor until smooth. Add cashews and beans to the vegetable mixture and mix thoroughly. Spread mixture in 6 whole wheat tortillas, & top each w/ 3 Tbsp salsa and 3 Tbsp fat free sour cream. Love it.

Serving Size: makes six very full tortillas

Number of Servings: 6

Recipe submitted by SparkPeople user MUSIC_MUTT.






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