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Mexican Squash Filling (for Burritos and/or Tacos)

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.

Source: Various (Entered by Lara Rasmussen Anderson)
Serves: 2-4


Ingredients
3-4 zucchini and/or summer squash      View Available Products
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
  1. Shred the squash or half-moon slice the squash, depending on your serving preferences.
  2. 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).
  3. Fill your tortillas and top with cilantro rice, lettuce, tomatoes, cucumbers, avocado, and all of your favorites.

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