I am always trying to add as many vegetables as possible into all of my dinners, especially for the kids. Also squash are pretty easy to grow. I had a great deal of success with loofah squash, which picked young, can also be used in this recipe. Easy, kid friendly beef and squash wraps.
The best part about this recipe is that the beef and squash mixture is easy to use in a Mexican casserole, in tacos or even a salad.
When using the try pan to cook the burritos, using a cast iron is pretty good but stainless steel works great too!
Be sure to dice or shred the squash well, that way it blends in with the meat and no one will ever know you snuck in more vegetables.
Taco seasoning from the store works just as well as using your own spices. Feel free to spice how you would prefer. I have added chili flakes and/or chili powder as well as fresh jalapeño.
Another way to alter the burrito recipe is to add avocado into the burrito and then fry. The cheese does the best in helping all the ingredients stick together but it is not a requirement.
Recipe: Squash and Beef Burritos
Time Prep: 30 minutes
- 1-2 zucchinis (or other squash, including yellow squash and loofah, make about 1 to 1 1/2 cups)
- 1 lb. ground beef
- 1 medium onion
- 2 garlic cloves
- 1 package burrito size flour tortillas (or make your own)
- 1 tsp cayenne
- 2 tsp cumin
- Salt and pepper to taste
- 1 cup cilantro
- 2 cups cheese
- other toppings: ranch, mayo, spinach
- Dice zucchini or shred , onion and garlic, set aside
- Brown beef on medium high for about 5 minutes
- Add spices
- Turn heat down to medium-low
- Add onion and garlic, cook for 3 minutes
- Add squash
- Cook until squash is tender, about 3 minutes
- Remove from heat and set aside
- Prepare burritos, warm for 30 seconds in microwave, or if freshly made, use immediately
- Put 1 tbsp ranch or other desired sauce in the middle of the tortilla
- Add sprinkle of cheese and cilantro
- Put 1/4 cup mixture in the middle
- Sprinkle of cheese
- Roll up burrito style
- Set aside
- Do this for all your tortillas or until the mixture is used up
- Heat a *dry* griddle to medium
- Place burrito with edge side down first
- Heat for about 2 minutes then flip
- Heat other side for 2 minutes
- Remove burrito from heat
- Repeat until all burritos have a light to dark brown look on each side
- Let cool a little and enjoy!
They are hand held and easy to eat. I usually serve them with fresh fruit or a salad. After they cool, I pack them up in a container or plastic bag and use as leftover, they hold up pretty good.
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