garbanzo bean and veggie burritos

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 1/2 large onion, diced
• 3 cloves garlic, minced, or more to taste
• 2 tomatoes, divided
• 2 (15 ounce) cans garbanzo beans, drained
• 2 tablespoons lemon juice, divided
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoons butter
• 2 zucchini, chopped
• 1 yellow squash, chopped
• 1 green bell pepper, diced
• salt and ground black pepper to taste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 6 (10 inch) flour tortillas
• 1/2 cup shredded cheddar cheese (optional)
• 1 dash hot sauce, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. add 1/2 of the chopped tomatoes; cook and stir for 1 minute. add garbanzo beans, 1 tablespoon lemon juice, and 1 teaspoon olive oil; cover skillet and cook, stirring occasionally, until heated through, about 10 minutes.
• heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini, yellow squash, and green bell pepper until tender, about 5 minutes. season with salt and black pepper.
• mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. mix cumin, chili powder, and paprika into garbanzo beans; stir to coat.
• layer garbanzo bean mixture, vegetable mixture, and remaining tomatoes each tortilla; top with cheddar cheese and hot sauce. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a burrito.