• 2 broccoli stalks
  • 1 (15 0z) can garbanzo beans (rinsed and drained)
  • 1/2 cup roasted red peppers (in water)
  • 2 T tahini
  • 3 T lemon juice
  • 4 flour tortillas
  • salsa of your choice
Cut broccoli stalks into florets. Peel stalks and slice into 1/2 inch rounds. Steam florets and sliced stalks over boiling water until just tender for about 5 minutes.
In food processor place drained beans with peppers, tahini, and lemon juice. Process till very smooth.
Spread about 1/4 of garbanzo mixture on flour tortilla and place in 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 the filling and enjoy!