The Saint Paul Farmers' Market Cookbook
as well as zucchini and summer squash from our CSA
- 2 6-inch zucchini
- 4 wheat tortillas
- 1 cup seasoned refried beans
- 1 cup cheddar cheese, grated
- 1 cup salsa
- Preheat oven to 450 degrees. Trim the stems of zucchini and cut each one in half lengthwise. Steam zucchini halves, cut side down, until tender, about 6 minutes. They may also be microwaved in a covered dish, with 2 tbsp. water, until tender, about 3 minutes. On each tortilla spread 1/4 cup beans. Place a zucchini half, cut side up, on top of beans. Sprinkle with 1/4 cup cheese and fold up. Place burritos seam side down in a greased baking dish. Top with salsa and more cheese. Bake for 15-20 minutes until cheese is bubbly.
"The zucchini inside these will surprise them!"
This was an ok vegetarian recipe. I think it could be improved to a very good vegetarian recipe with a few modifications. I would sauté onions with jalapeño and either taco seasoning or cumin and add it to the burritos. It just needed a bit more zip. I would also use some Monterey jack along with the cheddar cheese.
Tim's Rating: 7.5/10
Liz's Rating: 7.5/10