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:
- 40mins
- Ingredients:
- 12
- 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
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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)
RECIPE SUBMITTED BY
I live in the mountains of N. California near the Oregon border with my hubby and our labs, Sadie & Elle.
My passions are reading, cooking, gardening, traveling, internet shopping (love not having to go to the mall anymore), my job as a school secretary (each day brings surprises)and the dogs.
Kind of a loner which is probably why I like internet socializing, but also truly enjoy hosting a successful dinner party.
If I could change one thing about where I live, it would be to have the winter storms that dump five feet of snow in one dumpage bypass my house!
Pet peeves generally have to do with rude, self-centered, inconsiderate people...just detest that.
Looking forward to spending much time here...love how the mods are on top of things after having seen some fights on other message boards that turned into doozies!
Hee! Been here for less than a week and I think I'm addicted.
edwinna (oh, the name comes from when I used to visit a Mr. Ed chatroom) lol!
