Prep 30 mins
Cook 10 mins
This recipe won the California Almond Growers Cooking Contest grand prize many years ago. I've made it many times with some slight modifications and it's always a hit; even the meat eaters like it. And, during the summer months it's another way to use up all that excess zucchini!
- 6 flour tortillas
- 3 cups julienned zucchini (matchstick size)
- 1⁄3 cup chopped onion
- 1 tablespoon vegetable oil
- 1⁄3 cup salsa (mild, medium or hot...up to you)
- 2 tablespoons water
- 3⁄4 cup sliced almonds (reserve 3 tbsp for garnish)
- 1 1⁄2 cups grated cheddar cheese
- 1 (4 ounce) candiced chilies
- 6 tablespoons salsa (mild, medium or hot)
- 6 tablespoons sour cream (lite or regular)
- 3 tablespoons reserved sliced almonds (mentioned above)
- 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.
This recipe is a hard one for me to review because although I really liked it, most opinions were sort of so-so coming from my family. Given how plentiful zucchini can be midsummer, I've got a feeling I'll be making this recipe (with tweaks) again, but I won't try to serve it as a stand-alone (e.g. next time I'll make chicken or beef taco meat for my meat-eaters to add to their burritos as well). I also should have (and next time will) follow Mirj's suggestion to use more onion, garlic, and probably some other flavor-boosters as well... maybe cumin or cilantro, stock instead of water, even a fresh chili or two in addition to the canned. Ultimately, I really liked having something new to do with zucchini, and even though I'll be changing the recipe for my family, it's a *great* jumping off point. (Reviewed for Chef Alphabet Soup Tag)
I tgot this recipe from my mon YEARS ago and thought I lost until I did a google search and found it! This recipe sounds so boring and uninteresting and it is SOOOOO good. Everyone I have ever made it for, vegetarian or not LOVES it. Especially in the summer when the zucchini are fresh and available.....
Divine, divine, DIVINE! I used tomato-flavored tortillas, matbusha (a Moroccan salsa-type sauce) and fresh chiles. I just love the contrasting textures of the sauteed zucchini and the crunchy almonds. Next time I'm going to use more onions and add some garlic cloves as well! Thanks for dinner last night!