Recipe by HSICO
"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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yellow squash, shredded
red bell pepper, chopped
1 (15 ounce) can
black beans, rinsed and drained
ground cayenne pepper
1 (8 ounce) package
Mexican style shredded cheese blend, divided
burrito-size flour tortillas
1 (8 ounce) package
Mexican style shredded cheese blend
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!
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!
Very tasty, Make sure to get rid of excess liquid.
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!
What a great and unique way to use the bulk zucchini from our garden! These were a hit with everyone in our family.
Awesome! The only thing I changed was subbing in whole grain tortillas. My g/f HATES veggies and she cleaned her plate.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash and Zucchini Burritos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 575
** Calories from Fat: 312
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