Broccoli Burritos

Makes 6 burritos

You’ll love broccoli, the powerful protector, rolled in a flour tortilla with a tangy garbanzo spread. Roasted red peppers are sold in supermarkets, usually near the pickles. Sesame seed butter, also called tahini (“ta-hee-nee”), is sold in natural food stores, ethnic markets, and many supermarkets. Look for it near the peanut butter or in the ethnic food section.

2 – 3 broccoli stalks
1 15-ounce can garbanzo beans
¹/₂ cup roasted red peppers
2 tablespoons tahini
3 tablespoons lemon juice
6 flour tortillas
6 tablespoons salsa, or more to taste

Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch rounds. Steam over boiling water until just barely tender, about 5 minutes.

Drain garbanzo beans and place in a food processor with peppers, tahini, and lemon juice. Process until completely smooth, about 2 minutes. Spread about 1/4 cup of the garbanzo mixture on a tortilla and place in a large heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, then sprinkle with salsa. Roll tortilla around filling. Repeat with remaining tortillas.

Per burrito