Broccoli Burritos

Broccoli BurritosYou’ll love broccoli, the powerful protector, rolled in a flour tortilla with a tangy garbanzo spread. Roasted red peppers are sold in supermarkets, usually near the pickles. Sesame seed butter, also called tahini (“ta-hee-nee”), is sold in natural food stores, ethnic markets, and many supermarkets. Look for it near the peanut butter or in the ethnic food section.

  • 2 – 3 broccoli stalks
  • 1 15-ounce can garbanzo beans
  • 1/2 cup roasted red peppers
  • 2 tablespoons tahini
  • 3 tablespoons lemon juice
  • 6 flour tortillas
  • 6 tablespoons salsa, or more to taste

Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch rounds. Steam over boiling water until just barely tender, about 5 minutes.

Drain garbanzo beans and place in a food processor with peppers, tahini, and lemon juice. Process until completely smooth, about 2 minutes. Spread about 1/4 cup of the garbanzo mixture on a tortilla and place in a large heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, then sprinkle with salsa. Roll tortilla around filling. Repeat with remaining tortillas.

Per burrito

  • Calories: 284
  • Fat: 7.8 g
  • Saturated Fat: 1.4 g
  • Calories from Fat: 24.8%
  • Cholesterol: 0 mg
  • Protein: 10.8 g
  • Carbohydrates: 44.7 g
  • Sugar: 3.7 g
  • Fiber: 7 g
  • Sodium: 490 mg
  • Calcium: 135 mg
  • Iron: 3.9 mg
  • Vitamin C: 68 mg
  • Beta Carotene: 938 mcg
  • Vitamin E: 2 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

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