Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
2 Tbsp. vegetable oil, 2 medium zucchini squash
Add onion and garlic and sauté for 3 minutes.
½ cup onion, 2 cloves garlic
Add green chile, corn, salt, and pepper to zucchini mixture.
1 13 oz. container BUENO® Frozen Green Chile, ¾ cup frozen roasted corn, 1/8 tsp. salt, 1/8 tsp. black pepper
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.
10-12 sweet cherry tomatoes, 1 pinch BUENO® Mexican oregano
Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
6 BUENO® Grandma’s Original tortillas, ¾ cup Monterey jack cheese
Roll into a burrito. Repeat for each burrito.