Ingredients for Almond Zucchini Burritos
- 6 burrito-size flour tortillas
- 2 medium zucchini, diced
- 1/2 medium onion, chopped
- 1 tablespoon olive oil
- 1/2 cup plus 1 tablespoon salsa
- 1/2 cup water
- 1/2 cup slivered almonds
- 1/6 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chilies
- 1 tablespoon sour cream
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How to Make Almond Zucchini Burritos
- Preheat oven to 375°F (190°C).
- Wrap tortillas individually in foil.
- Bake for 10-15 minutes, or until warm and pliable. Alternatively, microwave wrapped tortillas for 1-2 minutes on high.
- While tortillas bake, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 medium zucchini (diced), 1/2 medium onion (chopped), and 1 (4-ounce) can of diced green chilies. Sauté for 3 minutes.
- Reduce heat to low. Stir in 1/2 cup water and 1/2 cup salsa. Cover and simmer for 3 minutes.
- Stir in 1/2 cup slivered almonds.
- Remove from heat.
- Spread about 1/2 cup of the zucchini mixture down the center of each warmed tortilla.
- Sprinkle 1/6 of 1 cup of shredded cheddar cheese over the filling.
- Roll up tortillas tightly.
- Place burritos on a serving platter. Drizzle 1 tablespoon sour cream and 1 tablespoon salsa down the length of each burrito.
- Garnish with reserved almonds.
- Serve immediately with optional toppings: shredded lettuce, chopped tomatoes, sliced avocado, refried beans, and Spanish rice.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
21g
Fat
44g
Carbs
8g
