Corn, Chayote & Green Chile Burrito

By mrslopes

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 & a texture similar to zucchini.

Ingredients

• 2 tsp. vegetable oil
• 1 small onion, havled & sliced (1 cup)
• 1 small chayote (6 oz.), peeled, seeded & 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

Details

Servings 4

Preparation

Step 1

1. Heat oil in large skillet over medium heat. Add onion & 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.