Mexican Zucchini and Corn Burrito
30 mins (prep 10, cooking 20)
18 ingredients
4 servings
A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish.

Categories:  side-dish , 3-steps-or-less , north-american , low-sat.-fat , mexican , equipment , low-in... , diabetic , one-dish-meal , corn , time-to-make , low-fat , low-cholesterol , low-calorie , <-30-mins , easy , main-dish , inexpensive , healthy , vegetarian , squash , vegetable , healthy-2 , stove-top ,
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Serving Size (85.82 g)
Servings 4
Amount per Serving
Calories 292.09 Calories from Fat 223.83
% Daily Value *
Total Fat 24.87g 153.07%
Saturated Fat 13.73g 274.57%
Trans Fat 0.1g %
Cholesterol 67.28mg 89.71%
Sodium 670.3mg 111.72%
Total Carbohydrate 2.02g 2.69%
Dietary Fiber 0.08 g 1.29%
Sugars 0.34 g %
Protein 15.28g 122.22%
Vitamin A 641.19IU% Vitamin C 0.2mg%
Calcium 448.32mg% Iron 0.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, medium zucchini, frozen whole kernel corn, dried oregano, diced tomatoes with jalapenos, salsa