Vegetable Bean Burrito

• 1 head broccoli florets, chopped
• 1/2 head cauliflower florets, chopped
• 2 carrots, chopped
• 2 medium red bell peppers, seeded and chopped
• 1 medium zucchini, chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 1/2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 cup raw cashews or 1/2 cup raw cashew butter
• 1/2 cup unsweetened soy, hemp or almond milk
• 1 1/2 cups cooked pinto beans or 1 (15 ounce) can no salt added or low sodium pinto beans, drained and rinsed
• 6 whole wheat tortillas or large romaine lettuce leaves
• no or low sodium salsa

1. Place 2 tablespoons water, the broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, VegiZest, basil, oregano, and parsley in a large covered pot. Saute for 15 minutes or until tender, adding more water if needed. In the meantime, place cashews and milk in a food processor or high-powered blender and blend until smooth. Add the cashew mixture and beans to the vegetables and mix thoroughly. Spread the mixture on the tortillas and roll up to form burritos. Serve with salsa.

broccoli florets, cauliflower, carrots, red bell peppers, zucchini, onion, garlic, dr, basil, oregano, parsley, cashews, unsweetened soy, pinto beans, whole wheat tortillas, salsa

Taken from www.epicurious.com/recipes/member/views/vegetable-bean-burrito-50169586 (may not work)