Zucchini Bean Burrito

Name: Zucchini Bean Burrito
Yield: 6
Ingredients: 1 red onion, chopped; 2 cloves garlic, chopped; 1 green poblano chili, seeded and thinly sliced; 1 medium tomato chopped; 2 cups zucchini, chopped; 3 cups cooked pinto beans or 2 (15 ounce) cans, low sodium or no salt added; 1 tablespoon chili powder; 1 teaspoon ground cumin; 2 tablespoons chopped cilantro; 6 large (100% whole grain) tortillas; 3 cups shredded romaine lettuce or mixed greens; 1 ripe avocado, sliced; 1 cup salsa, low sodium or no salt added

By: www.DrFuhrman.com

by 30 members

G - BOMBS

Category: Main Dishes - Vegan

Tag: Aggressive Weight Loss

If you’re in the mood for some Mexican fast food, try these delicious and easy-to-prepare burritos. The filling also works as a side dish or dip!

Recipe
My Notes
Nutrition Facts
Ratings & Comments (30)

Serves 6

Ingredients

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1 red onion, chopped

2 cloves garlic, chopped

1 green poblano chili, seeded and thinly sliced

1 medium tomato chopped

2 cups zucchini, chopped

3 cups cooked pinto beans or 2 (15 ounce) cans, low sodium or no salt added

1 tablespoon chili powder

1 teaspoon ground cumin

2 tablespoons chopped cilantro

6 large (100% whole grain) tortillas

3 cups shredded romaine lettuce or mixed greens

1 ripe avocado, sliced

1 cup salsa, low sodium or no salt added

Instructions:

Heat 1/8 cup water in a large skillet. Add onion, garlic and poblano pepper and water saute until tender, about 3 minutes. Add tomato and zucchini, cover and continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin and stir to combine, adding 2-3 tablespoons water if needed. Cook for 10 minutes.

Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread beans on tortillas, top with lettuce, avocado and salsa and roll up.

Beans may also be served as a side dish or dip.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 253
Protein 11 g
Carbohydrates 39 g
Sugars 4 g
Total Fat 8 g
Saturated Fat 1.1 g
Cholesterol 0 mg
Sodium 245 mg
Fiber 8.9 g
Beta-Carotene 1747 ug
Vitamin C 28 mg
Calcium 97 mg
Iron 4.2 mg
Folate 115 ug
Magnesium 54 mg
Potassium 606 mg
Zinc 0.8 mg
Selenium 1.6 ug

My Rating:
(click on a star to select your rating)

jrrmd

10/10/2020 04:35 PM

Rated this recipe:

Made this for lunch today. It was delicious. I didn't have a poblano pepper and I knew my salsa was pretty spicy so I left it out, along with the cilantro, since I inherited the "cilantro tastes like soap" gene from my mother. I used fat-free refried beans instead of pinto since that's what I had and they are pinto beans anyway. I like cumin better than chili powder so used about a Tbs of cumin and 1 tsp of chili powder. I stirred the salsa in with the bean mixture in the pan. Rather than putting it in tortillas, we just had it on 3 cups of romaine and it was fantastic. My yield was 7 cups and for us 1 cup was a serving - so we'll have it for 2 more lunches this week plus I will have it for breakfast once. Definitely a keeper!

Seth74

01/18/2020 12:06 PM

Rated this recipe: (no rating)

These are indeed tasty, but the best whole wheat tortillas I could find have 370mg of sodium per tortilla! Hardly Nutritarian. Anyone have alternatives for this besides wrapping it in Romaine lettuce instead? Any good alternatives to store-bought tortillas high in sodium?

christineannw replies:

04/30/2025 11:55 PM

Rated this recipe: (no rating)

Have you tried Ezekiel wraps? Much less sodium. I rinse a wrap briefly in cold water & nuke for about 10 seconds & boils!

Mary779 replies:

05/29/2020 01:37 PM

Rated this recipe: (no rating)

You might want to check the freezer section of natural or healthy foods. The larger grocery stores should hav whole grain tortillas there.

Kmericle

04/16/2019 07:13 PM

Rated this recipe:

I made this a couple of weeks ago and loved it, but am changing out some of the beans, so one can of pinto and one can of black beans. I agree, avocado is delicious. I also added thinly sliced radishes in the burrito and they were a good contrast to the beans.

whoster69

09/23/2017 10:13 AM

Rated this recipe:

Good burritos with a lot of flavor. Very filling.

Prospero52

07/01/2017 09:47 PM

Rated this recipe:

Perfect recipe. Everyone in our family loves these burritos. We eat them regularly. Also works great as tostadas or a taco salad. Great recipe for shedding pounds.

This comment was last edited on 07/22/2018 05:28 AM

Angelique68

02/08/2017 01:44 AM

Rated this recipe: (no rating)

Made this the other night and fooled my son...he did not even know there was zucchini in the beans...lol. This is very tasty but if you like it hot or zesty, you may need to add extra spices like I did.

sierrael

02/07/2017 06:05 PM

Rated this recipe:

Finally a nutritarian receipe I really like! I was starting to think I'd rather die of heart disease than stick with this, but this one gives me hope!!!

This comment was last edited on 02/07/2017 06:06 PM

J-Bug

12/18/2016 10:11 PM

Rated this recipe:

Awesome! Every ingredient is essential to this perfect taste. I wasn't even tempted to adjust.

Elaine Garces

02/07/2015 10:54 AM

Rated this recipe:

This dish is wonderful; it's a very satisfying meal! Company worthy too! THANK YOU!

MariaS

12/21/2014 03:40 PM

Rated this recipe: (no rating)

This is a question for Surf32937:
I'd love to hear how you cook your pinto beans. Please share. Eating beans from a can grosses me out sometimes and I'd rather cook them fresh.

Mary779 replies:

05/29/2020 01:35 PM

Rated this recipe: (no rating)

You should be able to gind the cooking instructions for dried beans on the bags.

Jeffk24

07/23/2014 08:27 PM

Rated this recipe:

Awesome! Used refried vegan pinto beans instead that I bought from whole foods. One of the best burritos I've had in a long time. Topped it with sliced olives and spinach. Absolutely making again

This comment was last edited on 07/23/2014 08:27 PM

JFraunberger

05/10/2014 11:34 PM

Rated this recipe: (no rating)

Can I sauté veggies in a tbs of coconut oil rather than water sauté . I am so use to using olive oil in everything but I hear coconut oil is much more healthier? I notice Dr Fuhrman does not use any oil.

JFraunberger

05/10/2014 11:31 PM

Rated this recipe: (no rating)

karmic. Consider using classic Italian parsley, curly-leaf parsley or flat-leaf parsley as a cilantro substitute in your favorite recipes. If you'd like, you can add a bit of lemon juice and some ground coriander to make the flavor resemble cilantro. Coriander is the seeds from the cilantro plant and have a peppery flavor

mombret

05/08/2014 10:40 PM

Rated this recipe: (no rating)

Fresh parsley is a good alternative to cilantro my husband does not like it either.

CarolLynn

05/05/2014 08:47 PM

Rated this recipe: (no rating)

Thanks for the info, UpAllNight. I did not realize that the word "zucchini" is disappearing until you got me thinking about it. Here in central Wisconsin, it and yellow or crooked neck squash have been called "summer squash" for years. It's rare to see "zucchini".

As for the recipe, can't wait to try it. I have enjoyed all of Dr. Furhman's bean recipes so far. This one looks tasty too!

Horsecrazy

05/05/2014 04:34 PM

Rated this recipe: (no rating)

Yes carh, it means one per person. If you look at the top it says "serves 6" and calls for 6 tortillas.

This comment was last edited on 05/05/2014 04:34 PM

carh

05/05/2014 02:25 PM

Rated this recipe: (no rating)

Does "per serving" mean one tortilla?

momonmove

01/30/2014 06:31 PM

Rated this recipe:

Delicious and easy to make. Whole family enjoyed. Wish I had doubled the recipe for leftovers.

KatyW

04/30/2013 09:05 PM

Rated this recipe: (no rating)

Yummy! I look forward to receiving the recipes! They are always tasty and it makes such a difference knowing how good they are for me. Thank you Dr Fuhrman for dedicating your life to enhance the health of others! I give the recipe *****FIVE STARS! Sorry, first post!

This comment was last edited on 04/30/2013 09:07 PM

Surf32937

04/30/2013 10:03 AM

Rated this recipe:

Excellent recipe. My husband and I thought this was very tasty. We like spicy foods so I added one fresh, seeded jalepeno pepper when I added the pablano chili. I also cook my own dry beans and used 1.5 cup of pinto beans and 1.5 cup of kidney beans. The kidney beans didn't mash as well as the pintos but it was still wonderful. We had this with the Fresh Tomato Salsa recipe (under dips/ sauces on this web site) along with the romaine lettuce and avocado as suggested. Thank you!

cadottkid

04/27/2013 03:45 PM

Rated this recipe: (no rating)

I just made this, and it is beyond yummy. I like it hot, so I used a Serrano chopped and 1/2 of a large jalapeño, 1/2 tbsp chipotle chile powder and 1/2 tbsp regular chili powder. I chopped 4 big button mushrooms and sautéed with the onion and garlic. I am a bean soaker, and made a big batch of pintos this AM, then saw this recipe. What a happy coincidence!

MargieM

04/13/2013 07:49 PM

Rated this recipe:

This was 5 star delicious. We followed Barb's suggestions, plus we added half a can of retried beans instead of mashing any of the bean/ veggie mix. This is a new favorite, thanks!

janice555

11/10/2012 07:37 PM

Rated this recipe:

easy to make and very filling i didnt add any chili pepper because its a lil too spicy for me. but i add muzzarella almond cheese to mines. it was great my husband and mother-in-law loved it too. i made 6 and have 3 remaining in the refrigerator for dinner or lunch another day.

LinLin

06/01/2012 11:54 PM

Rated this recipe:

This was so easy to make, and tasted just great. Instead of using tortillas, I wrapped the filling in collard greens to make little bundles. I didn't use any of the lettuce or avocado, but did serve them with salsa. The filling is wonderful and would easily please non-nutes.

Barb

05/01/2012 07:04 PM

Rated this recipe: (no rating)

Imserved this toma geoup of non-vegan girlfriends. We thought it needed a cup of salsa stirred into the beans, with extra for topping. And suggest having guacamole as an additional moist topping. Also possibly add 1/2-1 cup of corn for flavor. Maybe I was just sensitive to flavors the night we had this, but also thought the cumin and chili could be doubled. I think these additions would make it fabulous. We served it on a romaine lettuce leaf!

Liz620

04/18/2012 09:42 PM

Rated this recipe:

Tried this tonight...whole family enjoyed. Great flavor and texture. Easy to prepare. Definitely will prepare again.

Jodi

04/13/2012 05:52 PM

Rated this recipe: (no rating)

katmcc, I bet you can leave out the cilantro without a problem. Or you could use parsley or basil if you want a fresh herb.

katmcc

04/13/2012 12:36 PM

Rated this recipe: (no rating)

I wonder what could be substituted for the cilantro. My husband just hates the taste. The rest of the ingredients sound good. Any ideas?

Deebers replies:

02/05/2017 10:48 PM

Rated this recipe: (no rating)

I just leave it out. And the pablano chile as well. Still very good.

Lorrie replies:

02/02/2017 07:36 PM

Rated this recipe: (no rating)

I don't like cilantro,either, and use parsley instead. Hope that works for you.

UpAllNight

04/13/2012 11:15 AM

Rated this recipe: (no rating)

Just a note to those new to veggies. Zucchini is now called Italian Squash in most supermarkets, at least in the ones near me; some call it green squash. If you're not sure ask the produce person. I've not seen the word zucchini for a while. Veggies Rule!

kmwilber replies:

02/02/2017 11:38 PM

Rated this recipe: (no rating)

I don't know where you live, but I've never heard of "Italian Squash" in any supermarket near me, and yes, it's zucchini. Interesting differences!

belgarde

04/04/2012 01:50 PM

Rated this recipe:

This is so good!

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Zucchini Bean Burrito

Ingredients

Instructions:

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