Squash and Zucchini Burritos

4.7
(37)
30 Reviews
7 Photos

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.

Submitted by Heidi Sico
Updated on February 23, 2014
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

Directions

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

  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.

  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.

  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.

Nutrition Facts (per serving)

575 Calories
35g Fat
48g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 575
% Daily Value *
Total Fat 35g 44%
Saturated Fat 16g 78%
Cholesterol 68mg 23%
Sodium 1112mg 48%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 23g 47%
Vitamin C 24mg 27%
Calcium 115mg 9%
Iron 3mg 17%
Potassium 349mg 7%

* 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.

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