*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.
Very tasty twist on standard mexi-night in our house and a great way to take advantage of the abundance of inexpensive veggies this time of year at our farmer's market! I didn't see any need to put them in the oven though as the bean/zucc mixture was plenty hot to melt the cheese right inside the tortilla. Didn't have red bells so just used green and I also added big handfuls of fresh cilantro to them. (WIN!) After grating the zucc & squash I pressed as much liquid out of them as I could. I also used a heaping spoonful of the "Taco Seasoning I" recipe on here during the last simmer of the beans/zucc/salsa. With a plop of sour cream the cilantro and the additional seasoning this was a great meal!
These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of using summer squash. I used 1/4 tsp cayenne since I have small children who don't eat spicy foods. I also used about 6 oz shredded cheese total. I put the filling in smaller tortillas rolled them and poured the rest of the filling over them in a baking dish. I topped that with about 1/2 cup sour cream mixed with 1/2 cup green salsa and about 3/4 cup shredded cheese. Then I baked as per the directions. They ended up more like an enchilada but really yummy!
OMG this is one of my favorite recipes. I made a few changes just for personal preference. I used spicy pasta sauce instead of grn salsa added some to the bottom of the pan. I only used about 4 oz. of cheese.
Have to admit - I was a little bit hesistant to try this - but am SOOOO glad we did!! We had too much squash coming out of our garden which is how I stumbled across this recipe. It really was fantastic and my husband didn't even realize he was only eating veggies!! Definitely a keeper for my house!
Great recipe. Shredding made a big difference to those that did not like zuccinni or squash that much. I only had taco shells so I crumbled them and added filling taco crumbles and cheese in layers. Then baked. I also substituted Vegan Cheese to lower the cholesterol. It was a big hit.
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