Corn & Zucchini Burritos

I apologize for the lack of posts this weekend.  Sam and I went to Virginia Beach for a short weekend getaway.  Both of us needed a break from the city, and a little beach time!  I used to live in VA Beach, so it also gave us an opportunity to hang out with my friend P* (and her fiancé- J*, and her sister- S*).  We had a fantastic time hanging out with them at a fun new place I  never knew about.

Pacifica is not a big tourist destination, since it’s a little north of the majority of the hotels.  We had a great time, and I’ll keep this tapas restaurant in mind when we go back.  Mainly, what we did over our weekend is lay on the beach.  Both of our bodies needed some sun, and our minds needed some good reading on the beach.  To top off the weekend, traffic between DC and VA Beach wasn’t bad at all- so life is good!

But it’s back to the grind today.  Lucky for us, Independence Day weekend is right around the corner, so I’m sure this week will fly by.  We’re looking forward to trying a new place for dinner this weekend.  It’s been around for way over a year, the Logan Circle place of Birch & Barley, but we haven’t tried  it yet.  And of course, I’m looking forward to some 4th of July fireworks!

I’m not going to lie, we haven’t been doing much cooking lately.  Or rather, the stuff that we have made hasn’t necessarily been looking stellar enough for the blog, or it just didn’t have a taste that we’d want to someone else to replicate.  But we’ll get back into the groove once again, so hopefully I’ll have more frequent posts.

I am leaving you with this great burrito recipe I got from the June issue of Vegetarian Times.  The recipe recommended chayotes, but the grocery store didn’t have any, so a zucchini was the substitution.  In addition, I added a little * next to cilantro.  Please add that to the burritos, they’ll taste significantly better.

Why did I not add cilantro to ours?  Well, apparently someone from Peapod mixed up the cilantro with a parsley variety.  So we got two different kinds of parsley in the last grocery delivery, and I didn’t realize it until I was ready to chop up my “cilantro” to add to the burritos.  Ooops!  I ended up using very little parsley, but it didn’t have the same great taste that the cilantro would have given it.

Corn & Zucchini Burritos
Adapted from: Vegetarian Times  (June 2011)

2 tbsp olive oil
1 onion, chopped
1 zucchini, cubed
1-2 jalapeños, minced
4 garlic cloves, minced
1 cup frozen corn
1/2 cup of black beans
1 red pepper, sliced into cubes
juice of 1 lime
2/3 cup Mexican cheese
1 tsp salt
1 tsp pepper
3-4 tortillas
*2 tbsp cilantro, chopped

Heat olive oil in a large skillet over medium heat.  Then add the onion, zucchini, jalapeños and garlic; cook them until the onion begins to brown.  Then stir in the corn, black beans and red pepper, cook for another 5 minutes.  Finally, stir in 1/3 of the Mexican cheese, salt and pepper.  Lastly, add the lime juice to the mixture.

Divide the vegetable mixture between the 3-4 tortillas.  Sprinkle the remaining cheese on top of the mixture, before rolling the tortilla.

* Cilantro can (should be) sprinkled onto the top of this mixture to bring out the excellent flavors.

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3 responses to “Corn & Zucchini Burritos

  1. ooh, let me know how Birch & Barley is–it opened after we left DC, so we haven’t tried it!

  2. Pingback: Vegetarian Crumble Enchilada | Fifthfloorkitchen's Blog

  3. Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog

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