A delightful veggie burrito bowl featuring diced zucchini, bell peppers, and cannellini beans, all served in crispy tortilla shells and topped with guacamole and pico de gallo.
1: Preheat oven to 350F (175C).
2: Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups to form a bowl shape. Bake for 20-25 minutes until golden and crispy.
3: Heat the olive oil in a large nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
4: Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
5: Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo.
6: Serve and enjoy.
