Pumpkin Burritos

Comer y Crecer
Although they are not the most traditional dish in Mexico, this burrito recipe will be very popular for dinner time. It consists of a flour tortilla that is proportionately larger than a regular taco, wrapping various ingredients. But this version is a bit lighter, as the filling is made from sautéed zucchini with corn kernels, making this burrito a complete meal, as it contains all food groups.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups tomato, for the sauce
  • 1/2 cups onion, for the sauce
  • 1/2 cups serrano chile, for the sauce
  • 1/4 cups fresh cilantro, for the sauce
  • 2 tablespoons lime juice, for the sauce
  • salt
  • 2 tablespoons vegetable oil
  • 1 cup onion, finely chopped for the filling
  • 1 tablespoon garlic, for the filling
  • 2 cups zucchini, for the filling
  • 1 cup corn kernels, for the filling
  • salt
  • 1 cup beans, cooked
  • 1 cup rice, cooked
  • flour tortillas
Preparation
20 mins
10 mins
Low
  • For the sauce, mix the tomato, onion, chili, cilantro, lime juice, and season with salt. Set aside.
  • For the pumpkin filling, in a skillet over medium heat, sauté the onion and garlic, add the zucchini, corn kernels, and season for 10 minutes. Set aside.
  • Form the burrito with the pumpkin filling, add beans and rice. Serve with the sauce and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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