Almond Zucchini Burritos

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!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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) can  diced chilies

• For topping

• 6  tablespoons salsa (mild, medium or hot)
• 6  tablespoons sour cream (lite or regular)
• 3  tablespoons  reserved  sliced almonds (mentioned above)

Directions

1. Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
2. Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
3. While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
4. Reduce heat to low, add water and salsa, cover and cook for three minutes.
5. Stir in almonds (remember to reserve 3 tbsp for garnish).
6. Remove from heat.
7. Spoon 1/2 cup vegetable mixture down center of each tortilla.
8. Divide cheese into sixths and sprinkle on top of vegetable mixture.
9. Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
10. Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
11. Garnish burritos with reserved almonds.
12. Serve immediately.
13. If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
14. Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
15. Enjoy!