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Zucchini Burritos with Special Sauce

These Vegetarian Zucchini Burritos are stuffed full of zucchini, corn, and onion along with cilantro-lime black bean rice. Before rolling these up, they get a good dose of an avocado cream sauce.

Course Lunch, Main Course
Cuisine Mexican
Keyword burrito, zucchini
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 burritos
Calories 426 kcal

Ingredients

  • 5 large whole wheat tortillas

Cilantro-Lime Black Bean Rice

  • 1 cup uncooked brown rice
  • 1 15 oz can black beans, drained and rinsed
  • 2 Tbs chopped cilantro
  • 1 lime, juiced
  • salt and pepper, to taste

Veggies

  • 3 cups chopped zucchini
  • 1 cup corn, fresh or frozen
  • 1/2 cup chopped onion
  • 1 Tbs chili powder
  • salt and pepper, to taste

Special Green Avocado Sauce

  • 8 dried chili arbol (or chili japones), toasted
  • 1 cup avocado (about 1 large avocado)
  • 8 sprigs cilantro, stem and all
  • 1 4oz can diced green chilis
  • 1/4 cup chopped onion
  • 1 Tbs lime juice
  • 1 tsp dried Mexican oregano
  • 1 tsp Kosher salt, more to taste
  • 1/4 tsp ground cumin
  • 1/4 cup water, as needed (for thinning sauce)

Instructions

Cilantro-Lime Black Bean Rice

  1. Cook rice according to package instructions. Brown or white rice can be used.

  2. When rice is done, add beans, lime, cilantro and salt and pepper. Mix to incorporate, cover until ready to use.

Veggies

  1. Heat 2 Tbs olive oil over medium heat in a large sauté pan.

  2. Add zucchini, corn and onion.

  3. Season with salt, pepper and chili powder. Mix to incorporate.

  4. Sauté veggies for 5 minutes, until just cooked. They should still have a little crunch to them.

Special Green Sauce

  1. Toast chili arbol over medium heat in a dry skillet. This will only take 2 minutes. Flip halfway through with tongs. Each side should be slightly blackened.

  2. Remove from pan. Break each chili pod in half and dump out seeds. The pods should be very crispy and the seeds will fall out when the pod is opened.

  3. Add chilis and all other ingredients (except water) into a Cuisinart and blend until smooth. The sauce can be thinned with water, depending on the thickness you'd like.

  4. Place a sheet of plastic wrap directly onto the top of the sauce so it creates a skin, until ready to use. TIP: all avocado sauces are best kept in this way to prevent browning.

  5. Add sauce to interior of each burrito IF eating right away. Otherwise, the sauce is best kept separately until ready to use - serve as a dipping sauce.

Burrito Assembly

  1. Toast each side of the tortillas on the stove over an open flame. Or if you don't have a gas stove, you can stuff and roll your burritos - then grill each side in a pan like I did for these spinach burritos.

  2. Stuff each burrito with a scoop of rice + beans, zucchini mix and green sauce. Roll up and enjoy!

Nutrition Facts
Zucchini Burritos with Special Sauce
Amount Per Serving (1 g)
Calories 426
* Percent Daily Values are based on a 2000 calorie diet.