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
- 1/3 cup cooked or canned black beans
- 1 Tbs. diced green chiles
- 2 Tbs. chopped cilantro
- 2/3 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.
- Calories: 299
- Carbohydrate Content: 41 g
- Cholesterol Content: 14 mg
- Fat Content: 10 g
- Fiber Content: 6 g
- Protein Content: 12 g
- Saturated Fat Content: 3 g
- Sodium Content: 379 mg
- Sugar Content: 6 g