Best Zucchini Burritos Recipes

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

Ingredients

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

ALMOND ZUCCHINI BURRITOS

Almond Zucchini Burritos image

This recipe won the California Almond Growers Cooking Contest grand prize many years ago. I've made it many times with some slight modifications and it's always a hit; even the meat eaters like it. And, during the summer months it's another way to use up all that excess zucchini!

Provided by edwinna

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onion
1 tablespoon vegetable oil
1/3 cup salsa (mild, medium or hot...up to you)
2 tablespoons water
3/4 cup sliced almonds (reserve 3 tbsp for garnish)
1 1/2 cups grated cheddar cheese
1 (4 ounce) can diced chilies
6 tablespoons salsa (mild, medium or hot)
6 tablespoons sour cream (lite or regular)
3 tablespoons reserved sliced almonds (mentioned above)

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!

Nutrition Facts : Calories 370.3, Fat 24, SaturatedFat 9, Cholesterol 34.9, Sodium 664.9, Carbohydrate 26.9, Fiber 4.5, Sugar 5.3, Protein 14.9

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

Ingredients

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

ZUCCHINI BURRITOS

zucchini burritos image

I created this filling to use my garden zucchini. It's so tasty and healthy too.

Provided by kathleen ralston

Categories Tacos & Burritos

Time 55m

Number Of Ingredients 7

Ingredients

2 large or 4 small zucchini, diced small
4 cloves garlic, minced
1/2 chopped onion
2 or 3 tsps lemon pepper, the kind that contains salt, or add some salt to taste.
2 tsps red pepper flakes
1 lb ground turkey.
flour tortillas