Squash and Pepper Burritos Squash and Pepper Burritos

Squash and Pepper Burritos Do Not Use Image by: Squash and Pepper Burritos Do Not Use Author: Canadian Living

Serve with Leafy Avocado Radish Salad (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003



In nonstick skillet, heat oil over medium heat; cook onion, chili powder and salt until softened, about 3 minutes. Add squash, green pepper and orange juice; cover and simmer until tender and liquid is evaporated, about 10 minutes. Stir in tomato.

Spoon about 1 cup (250 mL) along centre of each tortilla; sprinkle with 1/4 cup (50 mL) cheese. Fold up bottom edge, then sides; roll up. Place, seam side down, on greased rimmed baking sheet; bake in 350°F (180°C) oven until crispy, 10 minutes. Cut diagonally in half.

Nutritional facts <b>Per serving:</b> about

  • Sodium 669 mg
  • Protein 14 g
  • Calories 407.0
  • Total fat 17 g
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g


  • Iron 23.0
  • Folate 50.0
  • Calcium 26.0
  • Vitamin A 96.0
  • Vitamin C 82.0
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Lunch & Dinner

Squash and Pepper Burritos