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96% would make again

Veggie Burrito Bowl

Tasty Team

Ingredients

for 2 servings

For the veggie burrito bowl

  • 1 tablespoon olive oil
  • 2 zucchini squashes, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlics, minced
  • 1 can cannellini bean, rinsed and drained
  • 1 tablespoon fresh thyme leaf
  • ½ teaspoon cayenne pepper
  • 1 ¼ teaspoons salt
  • 4 flour tortillas, 8 in (20 cm)

For the toppings:

  • guacamole
  • pico de gallo

Nutrition Info

  • Calories 675
  • Fat 59g
  • Carbs 115g
  • Fiber 18g
  • Sugar 14g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
  5. Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
  6. Enjoy!

Ingredients

for 2 servings

For the veggie burrito bowl

  • 1 tablespoon olive oil
  • 2 zucchini squashes, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlics, minced
  • 1 can cannellini bean, rinsed and drained
  • 1 tablespoon fresh thyme leaf
  • ½ teaspoon cayenne pepper
  • 1 ¼ teaspoons salt
  • 4 flour tortillas, 8 in (20 cm)

For the toppings:

  • guacamole
  • pico de gallo

Nutrition Info

  • Calories 675
  • Fat 59g
  • Carbs 115g
  • Fiber 18g
  • Sugar 14g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
  5. Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
  6. Enjoy!

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