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Dinner recipe · from the recipe book

Charred Zucchini Corn Burritos with Pepper Salsa

Sweet, caramelized zucchini and corn with creamy pinto beans and salty queso fresco, wrapped up with a smoky, tangy roasted red pepper salsa.

Charred Zucchini Corn Burritos with Pepper Salsa

Ingredients

  • 2 medium400 gZucchinicut into 1/2-inch pieces
  • 1½ cups200 gCorn kernels, frozenno need to thaw
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 2 medium238 gRed bell pepperseeded and cut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium123 gTomatoesquartered
  • 1 medium110 gRed onioncut into wedges
  • 3 cloves9 gGarlicwhole cloves
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • 8 tortillas392 gFlour tortillas, 8-inch

Steps

  1. Preheat the oven to 450°F (230°C) and line a large sheet pan with foil.
  2. On one half of the pan, toss the red bell pepper, jalapeño, tomato, red onion and garlic with half of the olive oil.
  3. In a bowl, toss the zucchini and the frozen corn kernels with the remaining half of the olive oil, the cumin, the chili powder and half of the salt, then spread the zucchini and corn on the other half of the pan.
  4. Roast 20 minutes, stirring the zucchini and corn once, until the corn is browned in spots and the peppers are charred at the edges.
  5. Scatter the pinto beans over the zucchini and corn and roast 5 minutes more to warm through.
  6. Move the roasted pepper, jalapeño, tomato, onion and garlic to a cutting board and chop finely; stir in half of the lime juice, half of the cilantro and the remaining half of the salt to make the salsa.
  7. Toss the roasted zucchini, corn and beans with the remaining half of the lime juice and the remaining half of the cilantro.
  8. Wrap the flour tortillas in foil and warm them in the oven for 3 minutes.
  9. Fill each tortilla with the zucchini, corn and bean filling, a spoonful of the salsa and some queso fresco, fold in the sides and roll up burrito style. Serve two per person with any extra salsa.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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