Squash and Zucchini Burritos

Dinner · Lunch

Squash and Zucchini Burritos

Zucchini, yellow squash, black beans, green salsa, and cheese fill six baked burritos, seasoned with cumin and cayenne.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
6 burritos

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About this recipe.

Baked burritos filled with shredded zucchini and yellow squash, black beans, green salsa, and cheese, with cumin and cayenne.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp. Olive Oil (plus a little for greasing the dish)
  • ½ Large Yellow Onion (chopped)
  • 2 Cloves Garlic (pressed)
  • 2 Large Zucchini (shredded)
  • 1 Large Yellow Squash (shredded)
  • ½ Large Red Bell Pepper (chopped)
  • 1 15 oz. can Black beans (rinsed and drained)
  • 1 Cup Green salsa
  • ½ Tsp. Cumin (ground)
  • ½ Tsp. Cayenne Pepper (ground)
  • 2 8 oz. pkg. Mexican style shredded cheese blend (16 ounces total, divided equally between filling and topping)
  • 6 Burrito-size Flour Tortillas (warmed until pliable)

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Cook off excess moisture

Shredded summer squash releases water. Cook the filling uncovered until thick before rolling, and warm the tortillas so they fold easily. Half the cheese goes inside; the other half is the finishing topping.

Recipe attributed to HSICO’s Squash and Zucchini Burritos at Allrecipes.

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The cooking plan

How to make Squash and Zucchini Burritos.

  1. Heat the oven to 350°F. Lightly oil a baking dish large enough to hold six burritos, about 9 × 13 inches. Shred the zucchini and yellow squash and prepare the remaining vegetables. Divide the cheese into two equal 8-ounce portions.

  2. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion about 4 minutes, stirring, then add garlic and cook about 1 minute more. Add zucchini, yellow squash, and bell pepper. Cook uncovered, stirring often, about 10 minutes, until tender.

  3. Stir in the drained black beans, green salsa, cumin, and cayenne. Cook uncovered for 5–8 minutes, or longer if needed, until the filling is thick and no watery liquid pools in the skillet. Stir often to prevent sticking.

  4. Warm the tortillas according to their package directions so they fold without cracking. Divide the first 8 ounces of cheese among them. Spoon the vegetable filling in a line across each tortilla, leaving room around the edges. Fold the sides inward, then roll from the bottom to enclose the filling. Place seam-side down in the dish.

  5. Bake about 15 minutes, until the burritos are hot through and the cheese inside has melted. Sprinkle the remaining 8 ounces cheese evenly over the top before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Squash and Zucchini Burritos

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Baked burritos filled with shredded zucchini and yellow squash, black beans, green salsa, and cheese, with cumin and cayenne.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 burritos
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  • 2 Tbsp. Olive Oil plus a little for greasing the dish
  • ½ Large Yellow Onion chopped
  • 2 Cloves Garlic pressed
  •  
    2 Large Zucchini shredded
  • 1 Large Yellow Squash shredded
  • ½ Large Red Bell Pepper chopped
  • 1 15 oz. can Black beans rinsed and drained
  •  
    1 Cup Green salsa
  •  
    ½ Tsp. Cumin ground
  • ½ Tsp. Cayenne Pepper ground
  •  
    2 8 oz. pkg. Mexican style shredded cheese blend 16 ounces total, divided equally between filling and topping
  • 6 Burrito-size Flour Tortillas warmed until pliable

Equipment

1 Large skillet (A wide pan helps excess moisture evaporate.)
1 Baking dish (About 9 × 13 inches, large enough for six burritos.)

Instructions
 

  1. Heat the oven to 350°F. Lightly oil a baking dish large enough to hold six burritos, about 9 × 13 inches. Shred the zucchini and yellow squash and prepare the remaining vegetables. Divide the cheese into two equal 8-ounce portions.
  2. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion about 4 minutes, stirring, then add garlic and cook about 1 minute more. Add zucchini, yellow squash, and bell pepper. Cook uncovered, stirring often, about 10 minutes, until tender.
  3. Stir in the drained black beans, green salsa, cumin, and cayenne. Cook uncovered for 5–8 minutes, or longer if needed, until the filling is thick and no watery liquid pools in the skillet. Stir often to prevent sticking.
  4. Warm the tortillas according to their package directions so they fold without cracking. Divide the first 8 ounces of cheese among them. Spoon the vegetable filling in a line across each tortilla, leaving room around the edges. Fold the sides inward, then roll from the bottom to enclose the filling. Place seam-side down in the dish.
  5. Bake about 15 minutes, until the burritos are hot through and the cheese inside has melted. Sprinkle the remaining 8 ounces cheese evenly over the top before serving.

Notes

Makes six burritos. Large squash vary in size and moisture; cook the filling until thick rather than stopping solely by the clock. Avoid overfilling tortillas. For less heat, reduce the cayenne or use a mild green salsa. The one-hour timing is an estimate.

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