Recipe by Kumquat the Cat's friend
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.
Top Review by Lucky in Bayview
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.
- 14.79 ml vegetable oil
- 1 medium onion, chopped
- 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
- 283.49 g package frozen whole kernel corn
- 4.92 ml dried oregano (dried)
- 2.46 ml salt
- 1.23 ml pepper
- 396.89 g can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
- 4 flour tortillas (we used jalapeno & cilantro flavored)
- 118.29 ml salsa (or to taste)
- 236.59 ml low-fat cheddar cheese or 236.59 ml cheddar cheese, shredded
- 59.16 ml low-fat yogurt (or to taste) or 59.16 ml sour cream (or to taste)
- hot sauce (optional, to taste)
Directions See How It's Made
- 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.