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Mexican Squash Filling (for Burritos and/or Tacos)
From Farm Where Life is Good
<p>We’ve had these two ways— shredded and sliced. Shredded works nicely in large volumes in a burrito presentation, and the sliced works well in the smaller soft taco approach. See what you think.</p>Source: Various (Entered by Lara Rasmussen Anderson)
Serves: 2-4
Ingredients
3-4
zucchini and/or summer squash
1 Tbsp
cornstarch or flour
2 tsp
chili powder
1 tsp
paprika
1 tsp
salt
1 tsp
cumin
1/2 tsp
onion powder
1/4 tsp
cayenne pepper
1/2 tsp
garlic powder
1/2 tsp
sugar
1/4 tsp
dried/crushed oregano
Step by Step Instructions
- Shred the squash or half-moon slice the squash, depending on your serving preferences.
- Combine dry ingredients and 3/4 cup water. Bring everything to a boil, add squash, then reduce heat, and simmer covered for 5-10 minutes (shorter for shredded, longer for sliced).
- Fill your tortillas and top with cilantro rice, lettuce, tomatoes, cucumbers, avocado, and all of your favorites.