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Prep
Difficulty
Easy
Time
Estimate
45 mins
Toss the veggies in a pan and roast them up. Assemble the burritos. Chop up the zucchini. Place the burritos in the oven to cook. Steam the zucchini and blend. Serve the burritos with the Roasted Salsa on top with a dollop of sour cream in the Zucchini Soup. Make them dairy-free & vegan by skipping the cheese in the burritos and the sour cream.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
Quick & tasty. With only four ingredients (or less if you skip the cheese) they are ready for veggies and toppings to play them up. Excellent for small kids, too. Please note, the photo is showing the burritos with the Roasted Salsa on top.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
