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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil over medium in the largest skillet you own. | 2. Add squash, zucchini, and onion. | 3. Cook, stirring occasionally, til tender. | 4. Add frozen corn. | 5. Cook til corn is tender. | 6. Add black beans. | 7. Cook til heated through. | 8. Warm tortillas. | 9. Spread some sour cream onto a tortilla. | 10. Spoon some veggies onto sour cream. | 11. Top veggies with salsa. | 12. Fold and enjoy. | 13. Notes: There will be some liquid in the veggie mix - use a slotted spoon so your burrito doesn't end up too drippy. I drain the veggies before I put away any leftovers. The last time I made these I served them to my toddlers as quesadillas with some Monterey Jack. It was easier for them to hold that way, and my husband decided he loved the quesadilla version, too. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
summer squash	4			-	-	-	-
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
yellow onion	1		diced	60.0	14.01	1.65	0.15
corn	8	ounces	frozen	195.0445	42.4108	7.4162	3.0617
black bean	2	cans	rinsed drained	1983.6282	362.7538	125.6492	8.2603
cream			sour fat free	-	-	-	-
wheat tortilla				-	-	-	-
chunky salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.