Zucchini & Squash Salsa Burritos

Tacos. Fajitas. Bean Beef Burritos. Double Crisp. Single Crisp. blah blah blah blah blah. Blah. It's always the same. Shredded Lettuce. Generic Pre Packaged Spice. Shells that are out to kill you, and some kind of "hot saucy type packet" Not to mention the greasy ground beef that is just waiting to give you no motivation to accomplish anything for the rest of the night. So Who's hungry?!

That's what I thought. Me either. Enter my brilliant wife, Melissa. With a love for the type of food the above try to be, but with the smarts to actually accomplish a satisfying dish that fills you up, keeps you full, and doesn't tie you down to the couch allowing you to even mow the lawn before it rains because you know the grass gets clumpy if you do it afterwards and I don't think you want to be the one out raking the yard especially when the garbage needs to go out and the bathroom sink needs to be fixed. Oh, and can you please...          

Whoops... Sorry about that. I seem to have um.. projected...moving on...

Give this Zucchini & Yellow Squash Salsa Burrito a go! It's Healthy & Accidentally Delicious.

What You'll Need:

1 Med/Large Zucchini
1 Med/Large Yellow Squash
1 Long Hot Pepper
1 Onion (your preference on 1 or 1/2 of one, and any type you prefer.. yellow, red, white..)
2 14.5oz Hunts Canned Diced Tomatoes (or 1 large can)
Whole Wheat Wrap
1 Can Fat-Free Refried Beans
1 Fresh Lime (for juicing)
Olive Oil
Dried Cilantro
Salt & Pepper

Optional: Fat-Free Sour Cream & Reduced Fat Mexican Shredded Cheese


What To Do:

Dice your Long Hot & Onion - if you're not a fan of heat remove the seeds of long hot (recommended) and combine into a food processor with a dash of salt & pepper. Pulse 5 or so times.

Cube Zucchini & Squash and saute in about a teaspoon of olive oil, salt & pepper, cook until softened. Once cooked (about 5-8 minutes on medium heat) add to food processor containing your onion and long hot pepper.

Roll your lime and slice in two. Squeeze the juice of one half into your food processor mixture. Add 2 or 3 dashes of Cilantro and pulse 2-3 times (you're looking to keep the Zucchini & Squash in larger pieces, thus we're doing this in two parts. So no short cuts. Trust me, I'll find out *insert evil glare here*

Transfer your salsa mix from processor to a medium sized mixing bowl.

Drain your canned tomatoes (in the sink. not the mixing bowl) then incorporate your drained diced tomatoes into the mixing bowl. Squeeze juice of remaining lime into your salsa.

Here's where you get to stop. taste. and tweak. Adding more Salt, Pepper, or Cilantro as you feel is needed. Even add some more onion to give a little zesty kick.

Melissa's Tip: The Zucchini & Squash have now made your salsa a little warm. If that turns you off, just refrigerate until chilled. Then continue.

Take your Whole - Wheat - Wrap (alliteration? I think so!) and in the center spread on a few tablespoons of the refried beans.

Garnish with Salsa and if you desire, add some of the sour cream and cheese.

Easy, Fresh, & Fun!

Hope You Enjoy It!

- B & Melissa -