Squash And Zucchini Burritos Recipes

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SQUASH AND ZUCCHINI BURRITOS



Squash and Zucchini Burritos image

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.

Provided by Heidi Sico

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, pressed
2 zucchini, shredded
1 large yellow squash, shredded
½ red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup green salsa
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 (8 ounce) package Mexican style shredded cheese blend, divided
6 burrito-size flour tortillas
1 (8 ounce) package Mexican style shredded cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g

ZUCCHINI BURRITOS



Zucchini Burritos image

Make and share this Zucchini Burritos recipe from Food.com.

Provided by Hadice

Categories     Mexican

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 -4 medium zucchini
1 red pepper, cut into 1/2 inch chunks (roasted if desired)
6 flour tortillas
1 tablespoon olive oil
2 teaspoons chili powder
1 clove garlic, chopped
1 (15 ounce) can enchilada sauce

Steps:

  • Cut zucchini into matchsticks.
  • Heat oil in wok, add garlic and zucchini.
  • Add chili powder and pepper.
  • Briefly stir-fry until veggies are heated.
  • Roll up in tortillas in oiled baking dish and bake for 5 minutes at 350 degrees.
  • Pour enchilada sauce over tortillas and bake for 5-10 more minutes.

Nutrition Facts : Calories 242.1, Fat 9, SaturatedFat 1.4, Sodium 1019.8, Carbohydrate 35.7, Fiber 4.8, Sugar 5.9, Protein 6.3

BURRITOS WITH SQUASH AND GOAT CHEESE



Burritos with Squash and Goat Cheese image

Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 11

1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 ounces) frozen cooked winter squash, thawed
2 cans (15 ounces each) black beans, rinsed and drained
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
Coarse salt and ground pepper
4 flour tortillas (10-inch)
5 ounces fresh goat cheese, crumbled
1/2 cup store-bought salsa, plus more for serving

Steps:

  • In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
  • Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
  • Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
  • Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

Nutrition Facts : Calories 522 g, Fat 18 g, Fiber 13 g, Protein 23 g

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