Almond Zucchini Burritos Recipes

MEXICAN ZUCCHINI AND CORN BURRITO

Mexican Zucchini and Corn Burrito image

A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 (10 ounce) package frozen whole kernel corn
1 teaspoon dried oregano (dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
4 flour tortillas (we used jalapeno & cilantro flavored)
1/2 cup salsa (or to taste)
1 cup low-fat cheddar cheese or 1 cup cheddar cheese, shredded
4 tablespoons low-fat yogurt (or to taste) or 4 tablespoons sour cream (or to taste)
hot sauce (optional, to taste)

Steps:

Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

Nutrition Facts : Calories 303, Fat 9, SaturatedFat 2.6, Cholesterol 6.8, Sodium 1268.4, Carbohydrate 44.8, Fiber 4.9, Sugar 6.4, Protein 15.2

ZUCCHINI BURRITOS

Zucchini Burritos image

Make and share this Zucchini Burritos recipe from Food.com.

Provided by Hadice

Categories Mexican

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 medium zucchini
1 red pepper, cut into 1/2 inch chunks (roasted if desired)
6 flour tortillas
1 tablespoon olive oil
2 teaspoons chili powder
1 clove garlic, chopped
1 (15 ounce) can enchilada sauce

Steps:

Cut zucchini into matchsticks.
Heat oil in wok, add garlic and zucchini.
Add chili powder and pepper.
Briefly stir-fry until veggies are heated.
Roll up in tortillas in oiled baking dish and bake for 5 minutes at 350 degrees.
Pour enchilada sauce over tortillas and bake for 5-10 more minutes.

Nutrition Facts : Calories 242.1, Fat 9, SaturatedFat 1.4, Sodium 1019.8, Carbohydrate 35.7, Fiber 4.8, Sugar 5.9, Protein 6.3

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