These flavorful Vegetarian Zucchini Burritos combine New Mexico green chile, zucchini, roasted corn and tomatoes. They are perfect for the vegetarian who is seeking a flavorful and hearty meal.
Ingredients
- 2 Tbsp. vegetable oil
- 2 medium zucchini squash diced
- ½ cup onion chopped
- 2 cloves garlic minced
- 1 13 oz. container BUENO® Frozen Green Chile
- ¾ cup frozen roasted corn
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 10-12 sweet cherry tomatoes quartered
- 1 pinch BUENO® Mexican oregano (optional)
- 6 BUENO® Grandma’s Original tortillas
- ¾ cup Monterey jack cheese shredded
Servings: 6 oz. burritos
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.
- Cook over medium heat until temperature reaches 165˚ F.
- Cover and simmer 5-8 minutes, stirring occasionally.
- Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
- Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
- Roll into a burrito. Repeat for each burrito.
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