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Almond Zucchini Burritos
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Makes 6 servings
PREP TIME - 30 Min SERVE TIME - 40 min
Ingredients:
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6 |
flour tortillas |
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3 |
cups julienned zucchini (matchstick size) |
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1/3 |
cup chopped onions |
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1 |
tablespoon vegetable oil |
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1/3 |
cup salsa (mild, medium or hot...up to you) |
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2 |
tablespoons water |
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3/4 |
cup sliced almonds (reserve 3 tblspns for garnish) |
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1 1/2 |
cups grated cheddar cheese |
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1 (4 |
ounce) can diced chilies |
For topping |
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6 |
tablespoons salsa (mild, medium or hot) |
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6 |
tablespoons sour cream (lite or regular) |
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3 |
tablespoons reserved sliced almonds (mentioned above) |
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Directions:
- Wrap tortillas in foil; bake at 375 degrees 10-15 minutes or until soft and heated through.
- Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
- While tortillas heat, saute zucchini, onion and canned chilis in oil for three minutes on medium heat.
- Reduce heat to low, add water and salsa, cover and cook for three minutes.
- Stir in almonds (remember to reserve 3 tblspns for garnish).
- Remove from heat.
- Spoon 1/2 cup vegetable mixture down center of each tortilla.
- Divide cheese into sixths and sprinkle on top of vegetable mixture.
- Roll up tortillas (fold one end in towards vegatable/cheese mixture, then roll).
- Place burittos on serving dish and spoon 1 tblspn sour cream and 1 tblspn salsa down length of each buritto.
- Garnish burritos with reserved almonds.
- Serve immediately.
- If desired serve with shredded lettuce, chopped tomatoes and sliced avocado on the side.
- Refried beans and spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
- Enjoy!
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