Main Dishes, Recipes, Wraps

Zucchini Bean Burrito


1 red onion, chopped
2 cloves garlic, chopped
1 green pablano chile, seeded and thinly sliced
1 medium tomato chopped
2 cups zucchini, chopped
3 cups cooked pinto beans or 2 (15 ounce) cans, no salt added
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
6 large napa cabbage leaves
3 cups shredded romaine lettuce or mixed greens
1 ripe avocado, sliced
1 cup salsa, low sodium or no salt added


Heat 1/8 cup water in a large skillet. Add onion, garlic and chile 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 napa cabbage leaves, top with lettuce, avocado and salsa and roll up.

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

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

2 thoughts on “Zucchini Bean Burrito”

  1. Pingback: Be Green With Amy

Leave a Reply