Butter Bean Burritos
Pairing a slightly crunchy baked cabbage with a butter bean filling, drizzled with a homemade aioli makes this a irresistible burrito.
Ingredients
Burrito Filling
- 2 Tbsp Oil Olive or avocado oil.
- 1 Onion
- 1 Bell Pepper Any color pepper. Add more of your favorite peppers to the filling.
- 1 1/2 tsp Minced Garlic
- 1 tsp Smoked Paprika
- 2 15 oz. Cans Butter Beans
- 1 Cup Vegetable Broth
- Ground Pepper To taste.
Baked Cabbage
- 1 Small Head Cabbage Any color. I used purple cabbage.
- 1 Cup Carrots
- 1 tsp Balsmatic Vinegar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper To taste.
- Oil
- Burrito Shells
Instructions
- 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!