Almond Zucchini Burritos Recipes

ALMOND ZUCCHINI BURRITOS

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!

ZUCCHINI BURRITOS

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.

MEXICAN ZUCCHINI AND CORN BURRITO

Steps:

• Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
• Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

SQUASH AND ZUCCHINI BURRITOS

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.

ZUCCHINI PILAF WITH ALMONDS

Steps:

• For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
• In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
• For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
• For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
• When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.