Calabacitas Burritos
Michele
ingredients
- 1 T olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
- 1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
- 1 medium tomato, diced
- 1 poblano pepper, chopped (or one can diced chilis)
- 1 cup frozen corn kernels
- 1 14.5-oz can black beans, rinsed and drained
- Kosher salt and freshly ground pepper to taste
- 4 whole wheat burrito wraps
- Grated cheddar or cotija cheese
directions
- 1
1. Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes.
- 2
2. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
- 3
3. Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
notes
Other than the onion, garlic, and squash, this recipe is extremely adaptable to what's in the kitchen - and even better the second day
Source: Adapted from a Serious Eats recipe
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