Zucchini Green Chili Cheese Burritos |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mmmm, the sauteed vegetables melt the cheese to make this a yummy treat, and the beans and cheese make it a complete meal. Great way to use up zucchini! Ingredients:
2 teaspoons olive oil |
1 cup purple onion, diced |
1 medium zucchini, diced |
2 garlic cloves, minced (about 2 tsp.) |
1 cup fresh corn (or frozen) |
1/3 cup black beans, cooked (or pinto beans) |
2 tablespoons green chilies, diced |
2 tablespoons cilantro, chopped (or parsley) |
1 teaspoon ground cumin |
2 cups monterey jack cheese, shredded (or a mexican blend or cheddar) |
4 (8 inch) tortillas |
4 tablespoons queso fresco, crumbled (optional) |
1 lime, cut in wedges |
4 tablespoons sour cream |
2 tablespoons salsa |
1 teaspoon orange zest (from a fresh orange) |
1 teaspoon lime juice |
1 tablespoon cilantro, chopped (or parsley-optional) |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and zucchini and cook until tender, about 10-12 minutes.
2. Stir in garlic, corn, beans, cumin and green chilies. Cook until heated through, about 5 minutes.
3. Stir in cilantro, then the cheese and 1 tbls. of the queso fresco if using. Remove from heat.
4. To make sauce, stir sour cream, salsa, orange zest, lime juice and cilantro is using, in a bowl.
5. Heat tortillas briefly, one at a time, in warm skillet to make soft and pliable.
6. Place 1/4 of zucchini mixture in middle of each tortilla, spoon 1 heaping tbls. of sauce over evenly.
7. Fold bottom of tortillas up, then roll tortillas firmly with filling to form a burrito, leaving one end open.
8. Serve with lime wedges.
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