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Burrito Zoodles

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  • Burrito Zoodles

    2 tbsp. extra-virgin olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1 lb. ground beef
    1 tsp. chili powder
    1/2 tsp. ground cumin
    Kosher salt
    Freshly ground black pepper
    1 (15-oz.) can black beans, drained and rinsed
    1 c. cherry tomatoes, halved
    1 c. sweet corn (I used frozen)
    1 c. red enchilada sauce (I used medium heat)
    1 c. shredded cheddar
    1 c. shredded Monterey Jack
    1 (14-oz.) package zoodles (I made my own)
    Freshly chopped cilantro, for garnish


    In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking up with a wooden spoon, and cook until no longer pink, 6 minutes. Drain fat.

    Return skillet over medium heat. Stir in spices and season with salt and pepper. Add beans, tomatoes, corn, enchilada sauce, and cheeses. Cook until cheese is melty, 5 minutes. Add zoodles and cook, tossing to coat, 3 minutes.

    Garnish with cilantro before serving.

    Charlene’s notes 4-30-2022: This was really tasty and easy to make. I didn’t change anything in the recipe and I’ll definitely make it again. I have one of those Veggetti Spiralizers and it’s great for making veggie noodles.

  • #2
    This sounds really good. TY for posting. Hope to try when I get zucchini on the garden.