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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 21, 2013

      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.

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    • on September 04, 2012

      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.

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    • on February 11, 2010

      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.

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    • on January 31, 2008

      Awesome! I used 3 'Wisconsin wintertime zucchini' and added several shakes of tabasco to the mix. This is certainly a very versatile recipe, that can be used to clean out your cupboard and/or freezer. I think next time I would add a can of beans and use half the corn.

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    • on October 01, 2007

      YUM! This was delicious! I added some fresh cilantro, cooked black beans, and one jalapeno with the seeds for extra spice (I got organic diced tomatoes without peppers). I served this with homemade guacamole, sour cream, and a side of refried beans. I will definitely be making this again!

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    • on August 10, 2007

      These were awesome, and so many possibilities! I cut in half and used a tomato instead of canned. I added some chimichurri sauce. Next time I'm thinking of adding black beans and maybe some tofu and mixing in some rice. Mmmmmm! Thanks Kumquat!

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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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