Best 3 Mexican Zucchini And Corn Burrito Recipes
**Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Zucchini and Corn Burrito recipe, a delightful symphony of fresh ingredients wrapped in a warm tortilla.**
This delectable dish combines the crispness of zucchini, the sweetness of corn, the savory richness of black beans, and the zesty kick of fresh cilantro, all enveloped in a soft and chewy tortilla. Accompany your culinary journey with our curated collection of authentic Mexican recipes, including a refreshing Pico de Gallo bursting with juicy tomatoes, crisp onions, and zesty cilantro; a creamy and flavorful Guacamole that perfectly complements the burrito's savory fillings; and a tangy Mexican Rice, a flavorful side dish that adds a vibrant touch to your meal. Get ready to embark on a culinary adventure that will transport your taste buds to the heart of Mexico!
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
SQUASH AND ZUCCHINI BURRITOS
An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.
Provided by Heidi Sico
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
- Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
- Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g
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.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 303, Fat 9, SaturatedFat 2.6, Cholesterol 6.8, Sodium 1268.4, Carbohydrate 44.8, Fiber 4.9, Sugar 6.4, Protein 15.2
Tips:
- To save time, use a pre-made burrito tortilla or a large flour tortilla.
- If you don't have a grill, you can cook the zucchini and corn in a large skillet over medium heat until tender.
- Feel free to add other vegetables to the filling, such as bell peppers, onions, or black beans.
- Serve the burritos with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.
Conclusion:
This Mexican Zucchini and Corn Burrito is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of zucchini, corn, and black beans is a great source of fiber and protein, and the salsa and guacamole add a flavorful kick. Whether you're a vegetarian or just looking for a healthy and tasty meal, this burrito is sure to please.
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