Zucchini, Corn & Tomato Burritos

Zucchini, Corn and Tomato Burritos

By Marsha Florence Published: December 10, 2020

• Yield: 2 Servings

Sautée zucchini and onions in a small skillet over medium heat until tender for 5 minutes. Stir in tomatoes and Cilantro for 5 minutes, remove from heat and set aside. Spoon 2 tablespoons of the zucchini mixture onto flour to tortilla and top with daiya cheese. Fold tortilla into a burrito. Place burritos in a small skillet over medium heat and cook burritos until golden brown on all sides. Cut in half and plate the burritos. Serve with spanish brown rice and salsa. Serves 2

Ingredients

• 1 small zucchini, diced
• 2 ears fresh shucked corn or 1 cup frozen corn
• 2 roma tomatoes, diced
• 1 tsp cumin
• 1 tsp mild or chipolte chili powder
• 1 tsp garlic powder
• 1/2 tsp sea salt or kosher salt
• 1/4 cup vadelia onions
• 1/4 cup red peppers
• 1 tsp olive oil
• 1/2 cup daiya cheese
• 1/8 cup chopped cilantro
• 4 low carb flour tortillas
• Mild salsa

Instructions

1. Sautée zucchini and onions in a small skillet over medium heat until tender for 5 minutes. Stir in tomatoes and Cilantro for 5 minutes, remove from heat and set aside. Spoon 2 tablespoons of the zucchini mixture onto flour to tortilla and top with daiya cheese. Fold tortilla into a burrito. Place burritos in a small skillet over medium heat and cook burritos until golden brown on all sides. Cut in half and plate the burritos. Serve with spanish brown rice and salsa.