Mexican Zucchini and Corn Burrito
Bright, fresh, and bursting with flavor, these Mexican Zucchini and Corn Burritos are a healthy twist on a classic favorite. Featuring a vibrant medley of sautéed zucchini, sweet corn, and protein-packed black beans, this vegetarian recipe is seasoned with bold spices like cumin, chili powder, and smoky paprika. Enhanced with zesty lime juice and fresh cilantro, the filling is wrapped in soft flour tortillas alongside creamy sour cream, melty Mexican cheese, and your favorite salsa. Ready in just 35 minutes, this quick and easy dish is perfect for weeknight dinners or meal prep. Whether served as-is or accompanied by chips and guacamole, these veggie burritos are sure to satisfy everyone at the table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium-sized, diced zucchini
- 1 cup frozen or fresh corn kernels
- 1 15-ounce can, drained and rinsed canned black beans
- 1 small, diced red onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup, finely chopped fresh cilantro
- 1 tablespoon lime juice
- 4 pieces large flour tortillas
- 1 cup shredded Mexican cheese blend
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup salsa
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced zucchini to the skillet and cook for 5-6 minutes until tender but still slightly crisp.
Stir in the corn kernels, drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes until the mixture is well seasoned and heated through.
Remove the skillet from heat and stir in the chopped cilantro and lime juice. Set the filling aside to cool slightly.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Spread a spoonful of sour cream or Greek yogurt onto each tortilla.
Add a generous portion of the zucchini and corn mixture to the center of the tortilla, followed by a sprinkle of shredded Mexican cheese blend and a spoonful of salsa.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to create a burrito.
Repeat the process with the remaining tortillas and filling.
Serve the burritos warm, optionally garnished with extra salsa, sour cream, or chopped cilantro.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 33.2 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1518 mg | 117% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4549 mg | 97% | |
*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.
