Medium Greek Condiment

Squash and Zucchini Burritos

Name: Squash and Zucchini Burritos
Prep time: 26 min
Cook time: 54 min
Total time: 80 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 0.5 onion , chopped; 2 cloves garlic , minced; 2 zucchini , shredded; 1 large yellow squash , shredded; 0.5 reds bell pepper , chopped; 1 can black beans , 15 ounce; 1 cup green salsa; 0.5 teaspoons ground cumin; 0.5 teaspoons ground cayenne pepper; 2 packages Mexican-style shredded cheese blend , 8 ounce; 6 flours tortillas , burrito-sized

Total Time

1h 20m

26m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

68 views

Halal Kosher Vegetarian Nut Free Legumes / Beans Bake Pan Fry Nut-Free Fried asian korean spicy savory umami european greek mediterranean middle eastern region halal kosher healthy_fats side plant_based american_region bread latin american main

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.

Ingredients

2 tablespoons olive oil
0.5 onion , chopped
2 cloves garlic , minced
2 zucchini , shredded
1 large yellow squash , shredded
0.5 reds bell pepper , chopped
1 can black beans , 15 ounce
1 cup green salsa
0.5 teaspoons ground cumin
0.5 teaspoons ground cayenne pepper
2 packages Mexican-style shredded cheese blend , 8 ounce
6 flours tortillas , burrito-sized

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2

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.
3

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.
4

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.