Zucchini Green Chili Cheese Burritos Recipe

Name: Zucchini Green Chili Cheese Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ⅓ 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; 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)

Servings: persons

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)
⅓ 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
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)

1
Heat the oil in a large skillet over medium heat.
2
Add the onion and zucchini and cook until tender, about 10-12 minutes.
3
Stir in garlic, corn, beans, cumin and green chilies.
4
Cook until heated through, about 5 minutes.
5
Stir in cilantro, then the cheese and 1 tbls.
6
of the queso fresco if using.
7
Remove from heat.
8
To make sauce, stir sour cream, salsa, orange zest, lime juice and cilantro is using, in a bowl.
9
Heat tortillas briefly, one at a time, in warm skillet to make soft and pliable.
10
Place 1/4 of zucchini mixture in middle of each tortilla, spoon 1 heaping tbls.
11
of sauce over evenly.
12
Fold bottom of tortillas up, then roll tortillas firmly with filling to form a burrito, leaving one end open.
13
Serve with lime wedges.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup purple onion, diced, 1 medium zucchini, diced, 2 garlic cloves, minced (about 2 tsp.), and more.

Yes, Zucchini Green Chili Cheese Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Green Chili Cheese Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions