This is a great way to use up fresh butternut pumpkin from the garden. Serve with sour cream, avocado or salsa.
Very tasty twist on standard mexi-night in our house, and a great way to take advantage of the abundance of inexpensive veggies this time of year at our farmer's market! I didn't see any need to put them in the oven though, as the bean/zucc mixture was plenty hot to melt the cheese right inside the tortilla. Didn't have red bells, so just used green, and I also added big handfuls of fresh cilantro to them. (WIN!) After grating the zucc & squash, I pressed as much liquid out of them as I could. I also used a heaping spoonful of the "Taco Seasoning I" recipe on here during the last simmer of the beans/zucc/salsa. With a plop of sour cream, the cilantro, and the additional seasoning, this was a great meal! - 21 Aug 2010 (Review from Allrecipes USA and Canada)
I cook for a crew of 10 guys and WoW they absolutely loved this! I kept getting compliment after compliment I cooked mexican rice along with this and they just loved it! - 23 Nov 2010 (Review from Allrecipes USA and Canada)
These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of using summer squash. I used 1/4 tsp cayenne since I have small children who don't eat spicy foods. I also used about 6 oz shredded cheese total. I put the filling in smaller tortillas, rolled them, and poured the rest of the filling over them in a baking dish. I topped that with about 1/2 cup sour cream mixed with 1/2 cup green salsa and about 3/4 cup shredded cheese. Then, I baked as per the directions. They ended up more like an enchilada, but really yummy! - 05 Sep 2010 (Review from Allrecipes USA and Canada)