“Yummy, hearty, healthy, vegetarian.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium in the largest skillet you own.
  2. Add squash, zucchini, and onion.
  3. Cook, stirring occasionally, til tender.
  4. Add frozen corn.
  5. Cook til corn is tender.
  6. Add black beans.
  7. Cook til heated through.
  8. Warm tortillas.
  9. Spread some sour cream onto a tortilla.
  10. Spoon some veggies onto sour cream.
  11. Top veggies with salsa.
  12. Fold and enjoy.
  13. Notes: There will be some liquid in the veggie mix - use a slotted spoon so your burrito doesn't end up too drippy. I drain the veggies before I put away any leftovers. The last time I made these I served them to my toddlers as quesadillas with some Monterey Jack. It was easier for them to hold that way, and my husband decided he loved the quesadilla version, too. :).

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