VEGGIE BURRITO BOWL RECIPE BY TASTY
Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo
Provided by Dhruv Vohra
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams
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