Green Chile Calabasitas Burritos
photo by ChefLee
- Ready In:
- 23mins
- Ingredients:
- 11
- Yields:
-
8 burritos
- Serves:
- 8-10
ingredients
- 29.58 ml light olive oil
- 236.59 ml chopped white onion
- 2 garlic cloves, crushed and chopped
- 4 small zucchini, cubed (about 3 cups)
- 0.61 ml salt
- 0.61 ml pepper
- 425.24 g can green chili sauce (I used Stokes Green Chile Sauce with Pork)
- 113.39 g can green chilies, drained (I used Ortega "hot" original fire roasted green chiles)
- 425.24 g can black beans, drained and rinsed
- 8-10 flour tortillas
- 226.79 g cheddar cheese, shredded
directions
- Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
- In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
- Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
- Garnish with your favorite toppings like tomato, avocado, and cilantro.
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Reviews
-
This is excellent! I used corn tortillas instead of flour. Made other minor adjustments here and there. What a great use for zucchini! I also broiled some chicken breast for the carnivores. I forgot to use the cheese I bought but this was so yummy I didn't miss it. I served this dish with cilantro lime rice and Sol beer with lime wedges. Muy bueno.
Tweaks
-
This is excellent! I used corn tortillas instead of flour. Made other minor adjustments here and there. What a great use for zucchini! I also broiled some chicken breast for the carnivores. I forgot to use the cheese I bought but this was so yummy I didn't miss it. I served this dish with cilantro lime rice and Sol beer with lime wedges. Muy bueno.
RECIPE SUBMITTED BY
ChefLee
United States