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    You are in: Home / Recipes / Mexican Zucchini and Corn Burrito Recipe
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    Mexican Zucchini and Corn Burrito

    Mexican Zucchini and Corn Burrito. Photo by Pam-I-Am

    1/1 Photo of Mexican Zucchini and Corn Burrito

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kumquat the Cat's friend's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
    3. 3
      Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

    Ratings & Reviews:

    • on February 21, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mexican Zucchini and Corn Burrito

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.0
     
    Calories from Fat 81
    26%
    Total Fat 9.0 g
    13%
    Saturated Fat 2.6 g
    13%
    Cholesterol 6.8 mg
    2%
    Sodium 1268.4 mg
    52%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 4.9 g
    19%
    Sugars 6.4 g
    25%
    Protein 15.2 g
    30%

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