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Recipe Notes
The king of vegetables gets royal treatment in this recipe! A great low-gi vegan meal that can replace the fatty Taco entree without sacrificing the flavor.
Ingredients:
1 medium-size bunch broccoli (about 2 cups chopped)
1 15-ounce can garbanzo beans, drained
1/2 cup roasted red peppers
2 tablespoons tahini
3 tablespoons lemon juice
6 flour tortillas
6 tablespoons salsa (more or less, to taste)
Directions:
- Cut or break broccoli into bite-size florets. Peel the stalks and cut them into 1/2-inch-thick rounds. Steam broccoli over boiling water for about 5 minutes, or until just barely tender when pierced with a fork.
- Place beans in a food processor with peppers (if used), tahini, and lemon juice (if used). Process until smooth.
- Preheat a large skillet. Spread about 1/4 cup of bean mixture on a tortilla and place it face up in the skillet. Heat tortilla for about 2 minutes, or until it is warm and soft.
- Spread a line of broccoli down the center of the tortilla and sprinkle it with salsa (if used). Fold the bottom of the tortilla up. Then, starting on one side, roll the tortilla around the broccoli. Repeat with remaining tortillas.
Yields 6 Servings.
Nutritional Information:
378 calories; 13.5 g protein; 9.3 g total fat; 1.8 g saturated fat; 0 mg cholesterol; 62.3 g total carbohydrates; 8.6 g fiber; 840 mg sodium; 4.4 g sugar
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