nutritional information

Per Burrito:

  • Calories: 299
  • Protein: 12 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 41 g
  • Cholesterol: 14 mg
  • Sodium: 379 mg
  • Fiber: 6 g
  • Sugar: 6 g

Corn, Chayote, and Green Chile Burritos

Corn, Chayote, and Green Chile Burritos

Makes 4 burritos

30 minutes or fewer

Steamy vegetables melt the cheese to just the right gooey consistency in this chile verde burrito. The star ingredient is chayote, a member of the gourd family. Chayote has a pear shape and a texture similar to zucchini.
  • 2 tsp. vegetable oil
  • 1 small onion, halved and sliced (1 cup)
  • 1 small chayote (6 oz.), peeled, seeded, and cubed, or 1 medium zucchini, cubed
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup fresh or frozen corn kernels
  • ⅓ cup cooked or canned black beans
  • 1 Tbs. diced green chiles
  • 2 Tbs. chopped cilantro
  • ⅔ cup shredded reduced-fat Monterey Jack cheese, divided
  • 4 8-inch whole-wheat tortillas, warmed
  • 4 Tbs. crumbled queso fresco, optional
  • 1 lime, cut into 4 wedges

1. Heat oil in large skillet over medium heat. Add onion and chayote, and cook 12 minutes, or until chayote is tender and onion begins to brown. Stir in garlic, then corn, beans, and green chiles; cook 5 minutes, or until heated through. Stir in cilantro, then stir in 1/3 cup Jack cheese. Season with salt and pepper, if desired.

2. Divide chayote mixture among warmed tortillas. Sprinkle remaining 1/3 cup Jack cheese and 1 Tbs. queso fresco, if using, over filling. Roll up tortillas, leaving one end open. Serve with lime wedges.

June 2011 p.36

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comments

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debbie - 2014-07-23 18:00:27

I use feta cheese instead & add turmanic

Emily - 2014-07-10 05:01:42

can you send me some rescipe

sharon sofiak - 2014-05-06 02:53:34

Here it is. Enjoy

Evelina - 2013-06-11 13:04:41

This is a hit with non vegetarians too! So delicious. I couldn't find chayote so I used yellow squash instead, still good.

Jane - 2013-04-09 12:13:21

I added mexican red chili powder instead and only had mozarella cheese but came out delicious!

Karina Macancela - 2013-01-05 23:52:56

I meant to say that I sauteed the veggies in water and it worked perfectly.

Lilly - 2012-06-27 20:56:22

I too made this for dinner last night. I sauteed the veggies - LOVED it and will definitely make again. Thanks for all the great recipes!

Lilly - 2012-06-27 20:55:13

I saw this recipes in my email inbox yesterday so decided to fix it for dinner. It was delicious. I couldn't get fresh cilantro at the store so got some cilantro paste instead and I used zucchini because I had some on hand.

Joan - 2012-06-27 13:19:20

This sounds delicious, but don't forget to wear gloves when peeling the chayote. It can be really sticky and slimy!

Amy | Minimally Invasive - 2012-06-26 17:04:34

I make this periodically. But I find you have to cook the chayote a LOT longer than you would a zucchini, or it's got a crunchy texture that's a little off-putting (to me, at least).

Ragan Buckley - 2012-06-26 15:32:44

Added mushrooms & spayed tortillas with a little canola oil before warming them on grill pan. Amazing! Totally satisfying!!

Jeanette - 2011-11-17 15:43:45

Btw, I meant to rate this as a 4 but it somehow put it at a 2 & wouldn't let me change it..

Jeanette - 2011-11-17 15:49:49

I cooked the chayote and onions in 2 tsp coconut oil which gave it good flavor. I also used 1 whole fresh anaheim green chili. Delish!

Cristina - 2012-01-17 21:54:01