Zucchini Green Chili Cheese Burritos
Transform your weeknight dinners with these irresistible Zucchini Green Chili Cheese Burritos, a flavor-packed vegetarian delight that's quick and easy to make! Stuffed with tender sautéed zucchini, a touch of heat from canned green chilies, and a perfectly spiced blend of cumin and paprika, these burritos are elevated by a gooey layer of melted Mexican blend cheese. Wrapped in soft, warm flour tortillas and crisped to perfection, these burritos are satisfying, wholesome, and ready in just 25 minutes. Serve them with a dollop of sour cream and fresh cilantro for a vibrant finish. Perfect for busy nights, these cheesy zucchini burritos will soon become a family favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 4-ounce can Canned green chilies
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Shredded Mexican blend cheese
- 4 pieces Large flour tortillas
- 2 tablespoons Cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Wash and dice the zucchini into small, bite-sized pieces.
Mince the garlic cloves and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced zucchini to the skillet and sauté for 5-7 minutes, stirring occasionally, until the zucchini begins to soften and turn slightly golden.
Add the minced garlic, canned green chilies, ground cumin, paprika, salt, and black pepper to the skillet. Stir well to coat the zucchini evenly with the spices, and continue to cook for another 2-3 minutes until fragrant.
Remove the skillet from heat and let the zucchini mixture cool slightly.
Warm the flour tortillas in the microwave or on a dry skillet for about 20 seconds each to make them pliable.
Spoon an equal amount of the zucchini and chili mixture into the center of each tortilla. Top each with a generous sprinkle of shredded Mexican blend cheese.
Fold the sides of the tortilla inward, then roll them tightly to form burritos.
Optional: Heat the rolled burritos on a dry skillet over medium heat for 1-2 minutes on each side to crisp them slightly and melt the cheese fully.
Serve the burritos warm with cilantro garnish and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 7378 mg | 321% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 36.5 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1710 mg | 132% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
