Zucchini Burritos Recipes

SQUASH AND ZUCCHINI BURRITOS

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.

ZUCCHINI BURRITOS

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.

POQUITO AND GRANDE: TAQUITOS AND BURRITOS

Steps:

• Preheat oven to 425 degrees F.
• Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.
• For the sauce:
• Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.
• Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.
• Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.
• Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

ZUCCHINI BURRITOS

Steps:

• 1. Brown the turkey and then add the vegetables and cook until tender.
• 2. Add the seasonings.
• 3. Spoon onto warm flour tortillas, roll up and enjoy.

ALMOND ZUCCHINI BURRITOS

Steps:

• Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
• Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
• While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
• Reduce heat to low, add water and salsa, cover and cook for three minutes.
• Stir in almonds (remember to reserve 3 tbsp for garnish).
• Remove from heat.
• Spoon 1/2 cup vegetable mixture down center of each tortilla.
• Divide cheese into sixths and sprinkle on top of vegetable mixture.
• Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
• Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
• Garnish burritos with reserved almonds.
• Serve immediately.
• If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
• Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
• Enjoy!

LENTIL BURRITOS

Steps:

• Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

BURRITOS WITH MEXICAN CHORIZO AND POTATOES

Steps:

• Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.