Rachael Ray: Cheesy Squash & Corn Burritos Recipe

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Rachael Ray: Cheesy Squash & Corn Burritos

Rachael Ray loves to mix up things in the kitchen, not only to keep people guessing, but to accommodate various diets and nutritional needs. This time around, she prepared a vegetarian meal, which is great for those who want to eat less meat or avoid it all-together. Of course, if you can’t have a meal without some sort of meat, go ahead and add chicken if you’d like, but this recipe is good enough as it is! Her Cheesy Squash and Corn Burritos are a refreshingly light way to prepare a healthy meal that feels much heavier than it really is. This is one dish the whole family will enjoy!

To get the recipe, click next page.

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Rachael Ray: Cheesy Squash & Corn Burritos Recipe Ingredients

Rachael Ray: Cheesy Squash & Corn Burritos Recipe

Rachael Ray’s Cheesy Squash and Corn Burritos are the ultimate vegetarian dinner recipe that even make for a great lunch the next day! (jeffreyww / Flickr)

  • 1 zucchini – seeded, sliced into 1/4-inch half moons
  • 2 ears fresh corn – kernels sliced from cob (or 2 C frozen corn, defrosted)
  • 1 small red onion – chopped
  • salt and pepper
  • 1/4 C chipotle in adobo – pureed, or finely chopped with sauce
  • 1 tsp ground cumin
  • juice of 2 lime, zest of 1 – divided
  • 2 avocados
  • 6 10- or 12-inch flour tortillas
  • cooking spray
  • 2 tbsp extra-virgin olive oil
  • 1 yellow squash – seeded, sliced into 1/4-inch half moons
  • 2 jalapeno peppers – tops removed, halved, seeded, sliced into thin half moons
  • 3 cloves garlic – chopped
  • 1 can black beans – rinsed, drained
  • 1 tsp dried Mexican oregano
  • 1 tsp honey
  • handful cilantro or parsley – chopped
  • 2/3 C sour cream
  • 4 C shredded melting cheese (Pepper Jack and/or cheddar)

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Rachael Ray: Cheesy Squash & Corn Burritos Recipe Directions

  1. Heat a large skillet over medium-high to high heat
  2. Add oil, then toss in the zucchini and corn
  3. Lightly brown for the vegetables for about 5 minutes, then add the onions, jalapenos, garlic, salt and pepper
  4. Toss for 2-3 more minutes, then add in the beans
  5. In a food processor, mix the chipotle in adobo with the cumin, oregano, juice of 1 lime, honey, and cilantro or parsley, until smooth
  6. Pour the mixture into the skillet and stir
  7. Once the mixture starts to bubble, remove from the heat
  8. Rinse the food processor bowl, then add the avocados and the lime juice and zest that’s left
  9. Add the salt and sour cream, then process until smooth
  10. Over a burner or in a dry skillet over high heat, soften and lightly brown the tortillas on one side

To Assemble:

  1. With the browned side of the tortillas facing up, arrange a layer of cheese, then add a strip of the filling using 1/6 of the vegetables
  2. Tuck in the sides of the tortilla, then wrap and roll the burrito
  3. Set the burritos aside, seam-side-down, then spray with cooking spray
  4. To brown and crisp the burritos, heat a griddle over medium-high heat or heat an oven to 425 degrees
  5. Griddle or bake the burritos on a baking sheet until browned and crispy
  6. Cut the burritos in half and serve 3 halves per person, topped with the avocado cream

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