Tuesday, October 23, 2012

Vegetable Bean Burrito

I followed this recipe exactly and it was amazing, we had my homemade salsa to use, but I don't think that was what made it so good.  The recipe calls for a cashew sauce that was so delicious and it really help to bind all the ingredients together.  Also, the cauliflower and broccoli were truly the most surprisingly delicious part of this recipe as well.  This recipe has an enormous amount of prep time because of all the vegetable that need chopping but it was so incredible I would make it again without any hesitation.

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 MatoZest or other no-salt seasoning blend, adjusted to taste
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
6 (100% whole grain) tortillas or large romaine lettuce leaves
no-salt-added or low sodium salsa

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

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