Broccoli Burritos

4 servings

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Salsa and tahini pack the flavor into these burritos!

About the Recipe

317 Calories · 13 g Protein · 11 g Fiber

Broccoli is rich in vitamin K and calcium, which support bone health.

If the tortilla is made from wheat, barely, or rye, it is not gluten free.


Makes 4 Servings

  • broccoli stalks (2)
  • garbanzo beans (1 15-ounce can)
  • roasted red peppers (1/2 cup)
  • tahini (2 tbsp.)
  • lemon juice (3 tbsp.)
  • flour tortillas (4)
  • salsa (6 tbsp. or more to taste)


  1. 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.

  2. Drain garbanzo beans and place in a food processor with peppers, tahini, and lemon juice. Process until completely smooth, about 2 minutes.

  3. Spread about 1/4 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.

  4. Serve warm.

Nutrition Facts

Per serving 

Calories: 317
Protein: 13 g
Carbohydrate: 50 g
Sugar: 7 g
Total Fat: 9 g
     Calories from Fat: 25%
Fiber: 11 g
Sodium: 725 mg