What you need:
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)
What you do:
- Cut or break the broccoli into florets. Peel the stalks and cut into 1⁄2-inch thick rounds. Steam over boiling water until just barely tender, about 5 minutes.
- Drain the garbanzo beans and place in a food processor with the peppers, tahini and lemon juice. Process until completely smooth.
- Spread 1⁄4 cup of the garbanzo mixture on a tortilla and place in a large heated skillet. Heat until the tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center of the tortilla, then sprinkle with salsa. Fold the bottom of the tortilla toward the center, then starting on one side, roll the tortillas around the filling. Repeat with remaining tortillas.
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