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 garlic gloves
Add green chile, corn, salt and pepper to zucchini mixture.
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile, ¾ cup frozen roasted corn, ⅛ tsp. salt, ⅛ tsp. black pepper
Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional).
10-12 sweet cherry tomatoes, Pinch BUENO® Mexican oregano
Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 tablespoons cheese.
6 BUENO® GRANDMA'S® tortillas, 1 cup Monterey jack cheese
Fold each burrito, tucking ends in.