Mexican Zucchini And Corn Burrito Recipes

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

Calabacitas con Elote (Zucchini with Corn) image

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

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

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

Mexican Zucchini and Corn Burrito image

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

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)

CORN, RICE & BEAN BURRITOS

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Corn, Rice & Bean Burritos image

Steps:

In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

Ingredients

1 tablespoon canola oil
1-1/3 cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

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Web Jul 15, 2015 Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of …
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Total Time 55 mins
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Calories 205 per serving

Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Mexican Zucchini And Corn Burrito Recipes

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.

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.

CORN, RICE & BEAN BURRITOS

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina

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