Green Chile Calabasitas Burritos
Experience the ultimate fusion of flavor and comfort with these Green Chile Calabasitas Burritos, a vibrant vegetarian dish that’s simple to make yet bursting with Southwestern flair. Perfectly sautéed zucchini, corn, and smoky roasted green chiles are seasoned with earthy cumin and melted Monterey Jack or cheddar cheese, creating a rich, satisfying filling. Wrapped in soft, warm flour tortillas, each burrito offers a deliciously hearty bite, balanced with optional garnishes like fresh cilantro and tangy sour cream. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or meal prep, offering a wholesome, veggie-packed twist on classic burritos.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 3 medium Zucchini, diced into small cubes
- 1 cup Fresh or frozen corn kernels
- 2 large Roasted and peeled green chiles, diced
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Shredded Monterey Jack or cheddar cheese
- 6 large Flour tortillas
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 0.5 cup Sour cream (optional topping)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Mix in the corn kernels and diced roasted green chiles. Stir well to combine.
Season the mixture with cumin, salt, and ground black pepper. Adjust seasoning to taste if needed.
Sprinkle the shredded cheese over the vegetable mixture and allow it to melt while stirring gently to incorporate.
Warm the flour tortillas on a skillet or directly over a gas flame until pliable.
Spoon a generous portion of the vegetable mixture onto the center of each tortilla.
Fold the sides of the tortilla inward, then roll it up tightly to form a burrito.
Repeat the process with the remaining tortillas and filling.
Serve immediately, garnished with fresh cilantro and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 40.6 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1476 mg | 114% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2797 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
