Zucchini Green Chili Cheese Burritos

Mmmm, the sauteed vegetables melt the cheese to make this a yummy treat, and the beans and cheese make it a complete meal. Great way to use up zucchini!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)
• 1⁄3 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

• Sauce

• 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)

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and zucchini and cook until tender, about 10-12 minutes.
2. Stir in garlic, corn, beans, cumin and green chilies. Cook until heated through, about 5 minutes.
3. Stir in cilantro, then the cheese and 1 tbls. of the queso fresco if using. Remove from heat.
4. To make sauce, stir sour cream, salsa, orange zest, lime juice and cilantro is using, in a bowl.
5. Heat tortillas briefly, one at a time, in warm skillet to make soft and pliable.
6. Place 1/4 of zucchini mixture in middle of each tortilla, spoon 1 heaping tbls. of sauce over evenly.
7. Fold bottom of tortillas up, then roll tortillas firmly with filling to form a burrito, leaving one end open.
8. Serve with lime wedges.