Receta Zucchini and Corn Burritos

by Praveen Kumar

Zucchini and Corn Burritos Recipe By Sunita Karthik | Published August 16, 2016 | Corn, Fast Food, Mexican, Zucchini | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pin It Burritos are a popular Mexican fast food making it an easy to make lunch or dinner dish. Recipe inspired by Vegetarian Times magazine. Ingredients: Zucchini – 1, large, chopped Oil – 1 1/4 tblsp Onion – 2 cups, sliced (about 2 to 3 medium ones) Garlic – 4 to 5 cloves, minced Sweet Corn Kernels – 2 cups Red Kidney Beans (Rajma) – 2/3 cup, cooked Green Chillies – 5 to 6, chopped Coriander Leaves – 1/4 cup, chopped Gouda (or Cheddar) Cheese – 1 1/4 cup, shredded Tortillas – 6 to 8 Lemon WedgesMethod: 1. Heat oil in a nonstick pan over medium flame. 2. Saute the zucchini and onions for 10 to 15 minutes or until onion starts to brown. 3. Add the sweet corn, black beans, green chillies, garlic and stir well. 4. Cook for another 5 to 10 minutes. 5. Add the coriander leaves. 6. Add half of the cheese and sprinkle some salt and pepper powder. 7. Mix well. 8. Switch off the flame. 9. Warm the tortillas and place them on a flat surface. 10. Divide the zucchini mixture among the tortillas. 11. Sprinkle the remaining cheese and roll them up tightly. 12. Serve with lime wedges and dipping sauce of choice (optional).