This squash and zucchini burritos recipe is easy to throw together with summer squash. You can tailor it to your tastes and what fresh vegetables you have on hand. It’s a great new way to use up summer squash from your garden or farmers’ market. For a stronger-flavored dish, add fresh chopped cilantro to the mixture before spooning into tortillas. Serve it with sour cream, avocado, or salsa.
Preparation Details
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6
Ingredients
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 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
- 2 (8 ounce) packages Mexican-style shredded cheese blend, divided
- 6 (burrito-sized) flour tortillas
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.
- Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.
- Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.
