Our Hatch Calabacita Burritos are a vegetarian’s delight. Roasted Hatch green chile and roasted vegetables make a hardy and flavorful meal.
Ingredients
- 2 Tbsp. vegetable oil
- 2 medium zucchini squash diced
- ½ cup onion diced
- 2 garlic gloves fresh, diced
- 1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
- ¾ cup frozen roasted corn
- ⅛ tsp. salt
- ⅛ tsp. black pepper
- 10-12 sweet cherry tomatoes roasted and quartered
- Pinch BUENO® Mexican oregano
- 1 cup Monterey jack cheese shredded
- 6 BUENO® Grandma’s Original tortillas
Servings: 6 oz.
Units:
Instructions
- Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
- Add onion and garlic and sauté for 3 minutes.
- Add green chile, corn, salt and pepper to zucchini mixture.
- Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
- Stir in tomatoes and a pinch of oregano (optional).
- Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 tablespoons cheese.
- Fold each burrito, tucking ends in.
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