Corn, Chayote, and Green Chile Burritos

• 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
• 13 cup cooked or canned black beans
• 1 Tbs. diced green chiles
• 2 Tbs. chopped cilantro
• 23 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.
2. Add onion and chayote, and cook 12 minutes, or until chayote is tender and onion begins to brown.
3. Stir in garlic, then corn, beans, and green chiles; cook 5 minutes, or until heated through.
4. Stir in cilantro, then stir in 1/3 cup Jack cheese.
5. Season with salt and pepper, if desired.
6. Divide chayote mixture among warmed tortillas.
7. Sprinkle remaining 1/3 cup Jack cheese and 1 Tbs.
8. queso fresco, if using, over filling.
9. Roll up tortillas, leaving one end open.
10. Serve with lime wedges.

vegetable oil, onion, chayote, garlic, corn, black beans, green chiles, cilantro, cheese, tortillas, queso fresco, lime

Taken from www.vegetariantimes.com/recipe/corn-chayote-and-green-chile-burritos/ (may not work)