Loved this. Instead of pico and cilantro I topped with chipotle salsa and it was delicious! Approved by my husband for a repeat meal!Read More
These were totally delicious. Loved the addition of the enchilada sauce (and I used a heavy hand). I skipped the rice and had salsa and sour cream alongside. My twelve year old dramatically announced that she would eat this every day for the rest of her life. She also requested I make them for her friends at her upcoming birthday party. I didn't even know she liked zucchini!Read More
The people who reviewed this recipe poorly don't know what they are talking about. These burritos are amazing. I opted for homemade marinara vs store bought but I doubt that makes much difference since it is only .5 cup. Also, the possibilities are endless as far as mix ins, would love to try these as a breakfast burrito version and swap the zucchini and rice for scrambled eggs and bacon, would change the calories a bit but i'm I doubt by much. Perfect for meal prepping and a quick lunch on lazy days.Read More
my family asks, "What's for dinner?" I tell them and they look like they'd rather order out for pizza. But then - THEN - after they take that first bite they are all, "Yummy....is there more?" LoL. I am glad I read the prior reviews because I augmented the left over brown rice from another dinner with some sliced green onion, minced garlic, pepper, ground red pepper, and cumin. I have to say, they were a little big bulging and not the prettiest burritos I've ever made, but they did brown up nicely in the oven and tasted great with some homemade guacamole. Will definitely make again.
I agree with the other reviewer that the filling is bland. Also, it is not possible to fold an 8 inch tortilla with the amount of filling called for. The cooking spray used on the burrito at the end, before baking, gave it a chemical taste.Read More
These were a little bland for me. Maybe seasoning the rice before filling would help (i.e.; salsa and cumin).