These 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 that takes these summer burritos into the category “must make every week.”
We all know that the sauce is what really matters in a burrito. You can stuff them with whatever you’d like, but without sauce or salsa, it will lack flavor.
The avocado sauce I top these zucchini burritos with gets depth from dried arbol chilis. If you can’t find arbol chilis, you can of course find them on Amazon (affiliate link) or better yet substitute chilis japones – which are much easy to source. A few toasted chilis blended with avocado, a little onion and spices – including Mexican oregano, which is absolutely delicious (sorry Italian oregano).
These Zucchini Burritos take just a few minutes to make – you just have to cook some rice first! While the rice is cooking, you have plenty to time to prep everything else. A few chops, a quick sauté of the zucchini, a couple whirls in the Cuisinart for the sauce and you definitely will have time to make a pitcher of margaritas too!
Don’t miss out on these other Zucchini Recipes. Chances are you might need them!
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.
- 5 large whole wheat tortillas
- 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
- 3 cups chopped zucchini
- 1 cup corn, fresh or frozen
- 1/2 cup chopped onion
- 1 Tbs chili powder
- salt and pepper, to taste
- 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)
Cook rice according to package instructions. Brown or white rice can be used.
When rice is done, add beans, lime, cilantro and salt and pepper. Mix to incorporate, cover until ready to use.
Heat 2 Tbs olive oil over medium heat in a large sauté pan.
Add zucchini, corn and onion.
Season with salt, pepper and chili powder. Mix to incorporate.
Sauté veggies for 5 minutes, until just cooked. They should still have a little crunch to them.
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.
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.
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.
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.
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.
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.
Stuff each burrito with a scoop of rice + beans, zucchini mix and green sauce. Roll up and enjoy!