These very veggie burritos or enchiladas use a bean-and-vegetable filling that works either wrapped or baked. It’s a high-protein, low-sodium meal that’s flexible and easy to repurpose.
Ingredients
- 1 green bell pepper seeded and cored
- 1 medium onion cut into wedges
- 3 cloves garlic
- 1 cup packed chopped kale
- 2 cups cooked low-sodium or no-salt-added canned black or red beans
- 1½ cups Drained diced tomatoes
- 1 cup shredded carrots
- 1½ cups salsa low-sodium, divided
- 2–3 teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes or to taste
- ½ avocado
- 10 whole grain tortillas
- 1 head romaine or other leafy lettuce
Instructions
- Combine and chop bell pepper, onion, garlic, and kale in a food processor. Remove from food processor and water-sauté mixture in a small amount of water until veggies are very tender. Add beans, tomatoes, carrots, ½ cup salsa, chili powder, cumin, and red pepper flakes. Stir to combine and simmer until most of the tomato liquid evaporates. Remove from heat.
To make burritos:
- Blend or mash together remaining 1 cup of salsa with ½ avocado. Spoon beans and veggies onto lettuce leaves or tortillas, top with salsa-avocado mixture and roll tightly.
To make enchiladas:
- Spoon beans and veggies onto a tortilla, roll, and place in a nonstick or lightly oiled pan. Fill the pan with enchiladas, closely packed together. Spread salsa-avocado mixture thinly across the top of the enchiladas so the tortillas will not crisp up. Bake at 350°F for 20 minutes, or until hot. Filling may also be used to fill tacos, top a taco salad, or dollop onto crisp vegetable slices such as raw zucchini.