Served as main course. Vegetarian dish.

6 Flour Tortillas

3 cups julienned Zucchini (matchstick size)

1/3 cup chopped Onions

1 Tablespoon Vegetable Oil

1/3 cup Salsa

2 Tablespoons Water

3/4 cup sliced Almonds (reserve 3 tablespoons for garnish)

1 1/2 cups grated Cheddar Cheese

1 (4 ounce) can diced Chilies

For topping

6 Tablespoons Salsa (mild, medium or hot)

6 Tablespoons Sour Cream (lite or regular)

3 Tablespoons reserved sliced Almonds (mentioned above)

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 tablespoon salsa down length of each buritto. Garnish burritos with reserved almonds. Serve immediately. If desired serve with shredded lettuce, chopped tomatoes and sliced avacado 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.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: 6

You may also be interested in ...