This article provides a recipe for very veggie burritos or enchiladas, offering two ways to serve the same hearty filling. The filling combines bell pepper, onion, garlic, kale, beans, tomatoes, carrots, salsa, and spices, resulting in a savory and gently spiced dish with enough texture to work well in various formats. The recipe is low in sodium, easy to adjust, and works for burritos, enchiladas, tacos, salads, or as leftovers during the week.

The method involves cooking the bean-and-vegetable filling, then either wrapping it in tortillas for burritos or rolling it in tortillas, saucing, and baking it for enchiladas. It's a high-protein, low-sodium meal that is flexible and easy to repurpose, making it a versatile and nutritious option for weeknight dinners or make-ahead meals. The recipe is from Joel Fuhrman's Eat to Live Cookbook and is suitable for those looking for plant-based meal options.