Preheat the oven to 450°.
Prepare a baking sheet with parchment paper, set aside.
Next clean and dice the onion and peppers.
In large saucepan, over medium high heat, add oil, onions, peppers, and saute until everything is tender, about 10 to 15 minutes.
Next, drain and rinse the butter beans.
Add the beans, broth, and seasoning to the sauteed vegetables.
Simmer everything until the liquid is absorbed, about 20 to 25 minutes.
While this is simmering, slice or shred the cabbage, chop the carrot into small pieces, and add to a medium sized mixing bowl.
Drizzle the cabbage with oil, balsmatic vinegar, and seasonings, mix until everything is coated.
Spread the cabbage and carrots out onto the lined baking sheet.
Place into the oven and bake for 15 minutes, stir and return to the oven to bake another 15 minutes or until the cabbage and carrots are soft.
Remove from the oven when the vegetables are soft.
Once everything is done, place the bean mixture onto a burrito shell, top with the baked cabbage, and drizzle a aioli or add a dollop of sour cream over everything.
Enjoy!
