Zucchini Green Chili Cheese Burritos

• 2 teaspoons olive oil
• 1 cup purple onion, diced
• 1 medium zucchini, diced
• 2 garlic cloves, minced (about 2 tsp.)
• 1 cup fresh corn (or frozen)
• 13 cup black beans, cooked (or pinto beans)
• 2 tablespoons green chilies, diced
• 2 tablespoons cilantro, chopped (or parsley)
• 1 teaspoon ground cumin
• 2 cups monterey jack cheese, shredded (or a Mexican blend or cheddar)
• 4 (8 inch) tortillas
• 4 tablespoons queso fresco, crumbled (optional)
• 1 lime, cut in wedges
• 4 tablespoons sour cream
• 2 tablespoons salsa
• 1 teaspoon orange zest (from a fresh orange)
• 1 teaspoon lime juice
• 1 tablespoon cilantro, chopped (or parsley-optional)

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and zucchini and cook until tender, about 10-12 minutes.
3. Stir in garlic, corn, beans, cumin and green chilies.
4. Cook until heated through, about 5 minutes.
5. Stir in cilantro, then the cheese and 1 tbls.
6. of the queso fresco if using.
7. Remove from heat.
8. To make sauce, stir sour cream, salsa, orange zest, lime juice and cilantro is using, in a bowl.
9. Heat tortillas briefly, one at a time, in warm skillet to make soft and pliable.
10. Place 1/4 of zucchini mixture in middle of each tortilla, spoon 1 heaping tbls.
11. of sauce over evenly.
12. Fold bottom of tortillas up, then roll tortillas firmly with filling to form a burrito, leaving one end open.
13. Serve with lime wedges.

olive oil, purple onion, zucchini, garlic, fresh corn, black beans, green chilies, cilantro, ground cumin, cheese, tortillas, queso fresco, lime, sour cream, salsa, orange zest, lime juice, cilantro

Taken from www.food.com/recipe/zucchini-green-chili-cheese-burritos-461057 (may not work)