Mexican Zucchini and Corn Burrito
"A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish."
photo by mommyluvs2cook
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
- 1 (10 ounce) package frozen whole kernel corn
- 1 teaspoon dried oregano (dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (14 ounce) can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
- 4 flour tortillas (we used jalapeno & cilantro flavored)
- 1⁄2 cup salsa (or to taste)
- 1 cup low-fat cheddar cheese or 1 cup cheddar cheese, shredded
- 4 tablespoons low-fat yogurt (or to taste) or 4 tablespoons sour cream (or to taste)
- hot sauce (optional, to taste)
directions
- Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
- Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
- Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.
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Reviews
-
Love this recipe! I added a few odds and end that were in the fridge and needed to be used up, sliced black olives, minced jalapeno, two chopped breakfast sausages and pepper jack cheese instead of cheddar. So versatile and delicious, light but satisfying. Thanks for posting the recipe, I'll be making this often. -
This was a tasty vegetarian dish that wasn't too hard on the pocketbook, either. We've been trying to use more seasonal local fresh veggies so this was the perfect recipe. I did not have any corn (which is odd), so I substituted pinto beans and we used the mild Rotel because our toddler was eating it, also. The only thing I adjusted was that I added chili powder, cumin, marjoram and garlic powder to get some more flavor into the mix since all I could taste was the pepper from the Rotel. It turned out well and tasted great with the suggested toppings. Thank you for posting. We will make this again before zucchini is out of season. -
This was soooo good!! It tastes so fresh and healthy. I made as your recipe states and used Rotel for the canned tomatos. (Rotel is a brand of tomatoes/jalepeno) I drained it first so this wouldn't be so runny. I used a little cheddar in mine to help stick things together. You are right, the veggies would make a delicious side dish on their own. -
Awesome! I used 3 'Wisconsin wintertime zucchini' and added several shakes of tabasco to the mix. This is certainly a very versatile recipe, that can be used to clean out your cupboard and/or freezer. I think next time I would add a can of beans and use half the corn. -
YUM! This was delicious! I added some fresh cilantro, cooked black beans, and one jalapeno with the seeds for extra spice (I got organic diced tomatoes without peppers). I served this with homemade guacamole, sour cream, and a side of refried beans. I will definitely be making this again!
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RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
