Hands-on Time
24 Mins
Serves 8 (serving size: 1 burrito)

The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

How to Make It

Step 1

Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).

Step 2

Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.

Step 3

Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.

Step 4

Prepare rice according to package directions.

Step 5

Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.

Step 6

Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

Ratings & Reviews

Restaurant quality

June 24, 2016
Loved this. Instead of pico and cilantro I topped with chipotle salsa and it was delicious! Approved by my husband for a repeat meal!

Child would eat these every day for eternity

May 15, 2016
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!

Dont Listen To The Bad Reviews

May 13, 2016
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. 

I love it when...

May 12, 2016
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.

Was this recipe tested?

April 21, 2016
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.

Could Stand A Flavor Boost

April 20, 2016
These were a little bland for me.  Maybe seasoning the rice before filling would help (i.e.; salsa and cumin).