Almond Zucchini Burritos

This recipe won the california almond growers cooking contest grand prize many years ago. I've made it many times with some slight modifications and it's always a hit; even the meat eaters like it. And, during the summer months it's another way to use up all that excess zucchini!!

Steps

Wrap tortillas in foil.

Bake at 375f 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 chilies 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.

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.

Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.

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.

Enjoy !.

Ingredients

flour tortillas, zucchini, onion, vegetable oil, salsa, water, sliced almonds, cheddar cheese, chilies, sour cream