A delicious and smoky twist on traditional burritos, featuring chipotle-infused zucchini, flavorful pinto beans smothered in salsa verde, and melted cheese. Perfect for a satisfying and spicy meal!
Ingredients: 2 cups cooked pinto beans. 1 cup salsa verde. 4 large flour tortillas. 1 cup cooked rice. 1 cup shredded cheese cheddar or Mexican blend. 2 zucchinis, diced. 2 tablespoons chipotle in adobo sauce, minced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish. Sour cream and lime wedges for serving.
Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add diced zucchini and cook until tender. Stir in chipotle in adobo sauce. In a separate saucepan, heat the pinto beans with salsa verde until warmed through. Assemble the burritos: Lay out each tortilla, spoon rice, beans, zucchini mixture, and cheese down the center. Fold in the sides and roll up tightly. Place the burritos in a baking dish, seam side down. Pour extra salsa verde over the top and sprinkle with additional cheese. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream and lime wedges. Enjoy your Smothered Salsa Verde Burritos with Chipotle Zucchini and Pinto Beans!
Prep Time: 20 minutes
Cook Time: 20 minutes
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