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Although they are not the most traditional dish in Mexico, this recipe for burritos will be a very popular one for dinner time. It is a flour tortilla proportionally larger than the regular taco, which involves different ingredients. But this version is a little lighter, because the filling is made of zucchini stewed with corn kernels, so this burrito can be a complete meal, since it contains all the food groups.
For the sauce, mix the tomato, onion, chili, cilantro, lemon juice and season with salt. Reservation.
For the pumpkin filling, in a skillet over medium heat, sauté the onion and garlic, add the pumpkin, the corn kernels and season for 10 minutes. Reservation.
Shape the burrito with the pumpkin filling, add beans and rice. Accompany with the sauce and enjoy.
PRESENTATION
It is accompanied with a pico de gallo sauce and with fruit or juice for breakfast.
TIPS
For these burritos you can use rice or beans that you have left over from the week and give them a different use.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
124.5
kcal
6.23%
Carbohydrate, by difference
22.6
g
7.53%
Protein
4.8
g
9.6%
Total lipid (fat)
2.1
g
3.23%
100
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