Squash and Zucchini Burritos

Squash and Zucchini Burritos

24
HSICO 0

"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

1 h servings 575 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24

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...

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!

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. ...

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

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

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 abo...

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

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 la...

I'm trying to cook vegetarian a few times a week, so I was happy to find this recipe. Made these last night (added a couple fresh chopped jalepenos to the vegetables and used Trader Joes whole ...