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Carb-friendly Burrito con Calabacitas Casserole

El Monterey Carb Friendly Burrito served with a red chile and tomato sauce along side a cheesy casserole of green and yellow summer squash.

Preparation Time:
10
Total Time:
30
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INGREDIENTS

  1. 4 ea. El Monterey Carb Friendly Beef or Chicken Burritos
  2. 2 Tbl Olive oil
  3. 1 cp Julienne white onion
  4. 1 Tbl Fresh chopped garlic
  5. 1 cp yellow summer squash cut IN half moon shapes 1/4″ thick
  6. 1 cp zucchini squash cut IN half moon shapes 1/4″ thick
  7. 1 ea. 11 oz.canned diced tomatoes
  8. To taste salt
  9. To taste black pepper
  10. To taste Ground cumin
  11. To taste Whole leaf Mexican oregano
  12. 2 cp Cheddar & Monterey Jack cheese shredded

Directions

Here's how to make Carb-friendly Burrito con Calabacitas Casserole.
  1. Preheat oven to 350 F.
  2. Heat El Monterey Burritos according to suggested methods on package and hold.
  3. Sauté garlic, onions, and squash in olive oil until onions are translucent.
  4. Add tomatoes and seasoning and finish cooking. Be careful not to over cook squash, allow squash to remain crisp and not too soft.
  5. Remove cooked vegetables from sauté pan and let cook slightly for about 5 minutes in a mixing bowl.
  6. Thoroughly mix cheese with vegetables and place in an ovenproof casserole dish.
  7. Bake dish uncovered in oven FOR about 5 - 8 minutes OR until cheese IS fully melted.Serve immediately with burrito and your favorite salsa or red chile sauce.
  • 1 cp summer squash = 6.5 g
  • 1 cp green zucchini squash
  • 1 11 oz.Canned diced tomatoes
  • 1 cp julienne white onion
  • TO taste salt, black pepper, cumin, oregano,
  • 1 oz.Cheddar jack mix cheese = 0.6 g