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Categories:
olive oil purple onion zucchini garlic fresh corn black beans green chilies cilantro ground cumin cheese tortillas queso fresco lime sour cream salsa orange zest lime juice cilantro
Viewed: 58 - Published at: 2 years agoIngredients
- 2 teaspoons olive oil
- 1 cup purple onion, diced
- 1 medium zucchini, diced
- 2 garlic cloves, minced (about 2 tsp.)
- 1 cup fresh corn (or frozen)
- 13 cup black beans, cooked (or pinto beans)
- 2 tablespoons green chilies, diced
- 2 tablespoons cilantro, chopped (or parsley)
- 1 teaspoon ground cumin
- 2 cups monterey jack cheese, shredded (or a Mexican blend or cheddar)
- 4 (8 inch) tortillas
- 4 tablespoons queso fresco, crumbled (optional)
- 1 lime, cut in wedges
- 4 tablespoons sour cream
- 2 tablespoons salsa
- 1 teaspoon orange zest (from a fresh orange)
- 1 teaspoon lime juice
- 1 tablespoon cilantro, chopped (or parsley-optional)
Method
- Heat the oil in a large skillet over medium heat.
- Add the onion and zucchini and cook until tender, about 10-12 minutes.
- Stir in garlic, corn, beans, cumin and green chilies.
- Cook until heated through, about 5 minutes.
- Stir in cilantro, then the cheese and 1 tbls.
- of the queso fresco if using.
- Remove from heat.
- To make sauce, stir sour cream, salsa, orange zest, lime juice and cilantro is using, in a bowl.
- Heat tortillas briefly, one at a time, in warm skillet to make soft and pliable.
- Place 1/4 of zucchini mixture in middle of each tortilla, spoon 1 heaping tbls.
- of sauce over evenly.
- Fold bottom of tortillas up, then roll tortillas firmly with filling to form a burrito, leaving one end open.
- Serve with lime wedges.
