Squash and Zucchini Burritos Recipe - Allrecipes.com
Squash and Zucchini Burritos Recipe
  • READY IN 1 hr

Squash and Zucchini Burritos

Recipe by  

"An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
  3. Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
  4. Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
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Reviews More Reviews

Aug 23, 2010

Very tasty twist on standard mexi-night in our house, and a great way to take advantage of the abundance of inexpensive veggies this time of year at our farmer's market! I didn't see any need to put them in the oven though, as the bean/zucc mixture was plenty hot to melt the cheese right inside the tortilla. Didn't have red bells, so just used green, and I also added big handfuls of fresh cilantro to them. (WIN!) After grating the zucc & squash, I pressed as much liquid out of them as I could. I also used a heaping spoonful of the "Taco Seasoning I" recipe on here during the last simmer of the beans/zucc/salsa. With a plop of sour cream, the cilantro, and the additional seasoning, this was a great meal!

 
Nov 30, 2010

I cook for a crew of 10 guys and WoW they absolutely loved this! I kept getting compliment after compliment I cooked mexican rice along with this and they just loved it!

 
Sep 07, 2010

These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of using summer squash. I used 1/4 tsp cayenne since I have small children who don't eat spicy foods. I also used about 6 oz shredded cheese total. I put the filling in smaller tortillas, rolled them, and poured the rest of the filling over them in a baking dish. I topped that with about 1/2 cup sour cream mixed with 1/2 cup green salsa and about 3/4 cup shredded cheese. Then, I baked as per the directions. They ended up more like an enchilada, but really yummy!

 
Sep 14, 2010

Very tasty, Make sure to get rid of excess liquid.

 
Aug 18, 2010

What a great and unique way to use the bulk zucchini from our garden! These were a hit with everyone in our family.

 
Nov 09, 2011

OMG, this is one of my favorite recipes. I made a few changes just for personal preference. I used spicy pasta sauce instead of grn salsa, added some to the bottom of the pan. I only used about 4 oz. of cheese.

 
Sep 16, 2010

Awesome! The only thing I changed was subbing in whole grain tortillas. My g/f HATES veggies and she cleaned her plate.

 
Nov 04, 2011

Great recipe. Shredding made a big difference to those that did not like zuccinni or squash that much. I only had taco shells so I crumbled them and added filling, taco crumbles and cheese in layers. Then baked. I also substituted Vegan Cheese to lower the cholesterol. It was a big hit.

 

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Nutrition

  • Calories
  • 575 kcal
  • 29%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 68 mg
  • 22%
  • Fat
  • 34.7 g
  • 53%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1112 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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