Squash and Zucchini Burritos Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Squash and Zucchini Burritos Recipe). 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.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Squash and Zucchini Burritos Recipe

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

Pesto Chicken Penne Casserole

World Cuisine

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Squash and Zucchini Burritos Recipe

Servings Per Recipe:6

Calories: 575

% Daily Value *

Protein: 23.4g 47%

Carbohydrates: 48.1g 16%

Dietary Fiber: 3.9g 16%

Sugars: 4.7g

Fat: 34.7g 53%

Saturated Fat: 15.5g 78%

Cholesterol: 67.5mg 23%

Vitamin A Iu: 508IU 10%

Niacin Equivalents: 4.5mg 34%

Vitamin B6: 0.2mg 14%

Vitamin C: 24.2mg 40%

Folate: 102.9mcg 26%

Calcium: 115.1mg 12%

Iron: 3mg 17%

Magnesium: 34.3mg 12%

Potassium: 349.4mg 10%

Sodium: 1111.9mg 45%

Thiamin: 0.4mg 45%

Calories From Fat: 311.9

*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.