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Michoacan Vegetable Burritos

Michoacan Vegetable Burritos: Main Image

Quick Facts

Servings: 4
Cook Time: 15 min.
Epazote is Central American herb that adds authentic Mexican flavor to this quick meal.


  • 2 Tbs canola oil
  • 3 medium Roma tomatoes, seeded and sliced lengthwise into strips
  • 4 cups diced green and yellow zucchini (1-inch)
  • 2 cups sliced red onions
  • 1 1/2 Tbs minced serrano peppers
  • 1 cup olives, halved
  • 1 cup cooked pinto beans
  • 1/4 cup chopped epazote
  • 1/4 cup (2 oz.) crumbled queso fresco (or substitute feta)
  • 4 large (9-inch) flour tortillas, heated


  • Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add tomatoes and cook for 2-3 minutes until lightly charred. Remove from pan with a slotted spoon and set aside on a clean plate.
  • Heat remaining oil in pan over medium-high heat. Add zucchini, onions and peppers, season with salt to taste and cook for 4-5 minutes until lightly browned and tender. Stir in tomatoes, olives, beans and epazote and cook until heated through. Remove from heat and toss in queso fresco. Place tortillas on a flat surface and fill each with approximately 2 cups of vegetable mixture. Fold in edges and wrap tortilla around filling to completely enclose.

Substitution Tip: Substitute fresh oregano for epazote if necessary

Nutrition Facts

Calories 390
  Calories from Fat 37 (9%)
(5%)Total Fat 3g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(26%)Sodium 636mg
(0%)Potassium 0mg
Total Carbohydrate 52g
(40%)Dietary Fiber 10g
Sugars 0g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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