Squash and Zucchini Burritos

This squash and zucchini burritos recipe uses shredded zucchini and squash, black beans, prepared green salsa, bell pepper, and Mexican-style cheese.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 575 Calories

Ingredients

• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, pressed
• 2 zucchini, shredded
• 1 large yellow squash, shredded
• 1 cup green salsa
• 1 (8 ounce) package Mexican style shredded cheese blend, divided
• 6 burrito-size flour tortillas
• 0.5 onion, chopped
• 0.5 red bell pepper, chopped
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground cayenne pepper

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.

Step 3

Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.

Step 4

Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.