Hatch Calabacita Burritos

🧂 Ingredients

• 2 Tbsp. vegetable oil
• 2 medium zucchini squash

  diced
• ½ cup onion

  diced
• 2 garlic gloves

  fresh, diced
• 1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
• ¾ cup frozen roasted corn
• ⅛ tsp. salt
• ⅛ tsp. black pepper
• 10-12 sweet cherry tomatoes

  roasted and quartered
• Pinch BUENO® Mexican oregano
• 1 cup Monterey jack cheese

  shredded
• 6 BUENO® GRANDMA'S® tortillas

Instructions

• 1 Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
• 2 Add onion and garlic and sauté for 3 minutes.
• 3 Add green chile, corn, salt and pepper to zucchini mixture.
• 4 Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
• 5 Stir in tomatoes and a pinch of oregano (optional).
• 6 Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of
  each tortilla and top with 2 tablespoons cheese.
• 7 Fold each burrito, tucking ends in.

Nutrition Info