Mexican Zucchini And Corn Burrito Recipes

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Calabacitas (Mexican Style Zucchini) image

Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.

Provided by Ana Frias

Time 20m

Number Of Ingredients 10

Ingredients

2 medium zucchinis (sliced)
1/2 large roma tomato (chopped)
1/4 medium onion (chopped)
1/4 cup corn kernels (frozen or canned)
1/2 Tbsp light butter
1/2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp pepper (or to taste)
1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
1/2 cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

Steps:

In a large skillet, heat the oil and butter over medium heat.
Add the onion and cook about two minutes.
Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Serve warm and sprinkle with some of queso fresco

Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

MEXICAN ZUCCHINI AND CORN BURRITO

Mexican Zucchini and Corn Burrito image

A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 (10 ounce) package frozen whole kernel corn
1 teaspoon dried oregano (dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
4 flour tortillas (we used jalapeno & cilantro flavored)
1/2 cup salsa (or to taste)
1 cup low-fat cheddar cheese or 1 cup cheddar cheese, shredded
4 tablespoons low-fat yogurt (or to taste) or 4 tablespoons sour cream (or to taste)
hot sauce (optional, to taste)

Steps:

Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

Nutrition Facts : Calories 303, Fat 9, SaturatedFat 2.6, Cholesterol 6.8, Sodium 1268.4, Carbohydrate 44.8, Fiber 4.9, Sugar 6.4, Protein 15.2

MEXICAN ZUCCHINI AND CORN

Mexican Zucchini and Corn image

Here's a great way to showcase that abundant zucchini crop from your garden, in a flavorful sauté with onions, corn and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium zucchini, cut into 1/2-inch slices
1 package (10 ounces) frozen whole kernel corn
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained

Steps:

Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

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