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Zucchini and Squash Burritos

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Zucchini and Squash Burritos
Ingredients
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, pressed
  • 2 zucchini, shredded
  • 1 large yellow squash, shredded
  • 1/2 red bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup green salsa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1 (8 ounce) package Mexican style shredded cheese blend, divided
  • 6 burrito-size flour tortillas
  • 1 (8 ounce) package Mexican style shredded cheese blend
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Prepare a large baking dish by coating it with a layer of grease.
3
Heat the olive oil in a medium-sized skillet over a moderate heat setting, and cook the onion and garlic until the onion becomes translucent, taking approximately 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Continue to cook, stirring constantly, until the zucchini and squash are tender, which should take around 10 minutes.
4
Mix in the black beans, green salsa, cumin, and a pinch of heat from the cayenne pepper. Cook and stir the filling until it thickens, allowing for a range of 5 to 8 additional minutes.
5
Divide one package of Mexican-style cheese among the tortillas, placing it at the center. Fill each tortilla with the zucchini-squash mixture, followed by a layer of cheese on top. Roll up the tortillas and position them seam-side down in the prepared baking dish.
6
Bake the rolled tortillas in the preheated oven until the cheese is melted and the tortillas are heated through, requiring approximately 15 minutes.
7
Finish by sprinkling a second package of shredded cheese over the tortillas before serving.