Almond Zucchini Burritos

Recipe by edwinna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups julienned zucchini (matchstick size)
  • 13
    cup chopped onion
  • 1
    tablespoon vegetable oil
  • 13
    cup salsa (mild, medium or hot...up to you)
  • 2
    tablespoons water
  • 34
    cup sliced almonds (reserve 3 tbsp for garnish)
  • 1 12
    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)
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DIRECTIONS

  • 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!
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