Blackeyed Pea Burritos

These come together really quickly for a weeknight meal, and are a much healthier (and cheaper) option than frozen burritos. You can make these in a big batch, and then put them in individual containers to take for lunches. Serve along with sweet potato fries and/or a green salad, like a creamy dressing over some massaged kale.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Mexican

Servings: serving

Author: Heather Nicholds

Ingredients

1 onion , diced
1 tsp olive oil, or water or veggie broth
2 cloves fresh garlic, minced
1 zucchini, chopped
pinch sea salt, to taste
1 bell pepper, diced
1 tomato, diced
1 15oz can blackeyed peas, or 1 1/2 cups cooked
2 tsp chili powder
1/2 cup salsa, optional
6 whole grain wrap, or corn tortillas

Instructions

Preheat the oven to 325°F. Get out a large rectangular baking dish,
In a large pan over medium heat, add olive oil and sauté the onion until softened, about 5 minutes. Add the garlic, and sauté briefly. Add the zucchini to the pan and sauté until soft, about 5 minutes. The pepper goes in next, then the tomato. Cook a minute or two.
As soon as the tomato is warmed through, add the chili powder, drained peas and a pinch of salt. Stir to combine.
Place some of the mix in the center of each tortilla, fold in the ends, and roll into a burrito.
Place the burritos seam side down in a baking dish. Pour any vegetable juice from the pan on top. Bake in the oven for 20 to 30 minutes.

Notes

Toppings: Spoon a bit of salsa on top of each burrito before putting it in the oven for a burst of flavor, and a softer burrito. You can buy a healthy salsa, or make your own. To counter the spiciness, top the cooked burritos with a scoop of cooling guacamole or vegan sour cream.

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Blackeyed Pea Burritos