Dwayne’s Calabacitas Green Chile Burritos

This recipe comes from Bueno Foods, via Dwayne Trujillo, Kitchen Angels Vice President of Philanthropy, who added his own magical touches.


  • 2 Tbsp vegetable oil
  • 2 medium zucchinis, diced
  • ½ cup onion, diced
  • 2 garlic cloves fresh, diced
  • One 13 oz. container Bueno Hatch Autumn Roast Green Chile
  • 2 ears of fresh corn on the cob, roasted
  • 10 – 12 sweet cherry tomatoes, roasted and quartered
  • 1 cup Monterey jack cheese, shredded
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • Pinch of oregano
  • 6 tortillas. Scratch made would be best, but store bought is fine


  • Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden
  • Add onion and garlic and sauté for 3 minutes
  • Add green chile, corn, salt, and pepper to zucchini mixture
  • Cover and simmer on medium heat for 5 – 8 minutes, stirring occasionally
  • Stir in tomatoes and pinch of oregano
  • Warm each tortilla on hot griddle. Place ½ cup of squash mixture in the middle of each tortilla, along with 2 tablespoons of cheese
  • Fold each burrito, tucking in ends


  • Add sliced avocado inside or atop burrito
  • Add cooked black beans, pinto beans or cooked Spanish rice to mixture
  • Add hot sauce to calabacitas mixture
  • Make it a smothered burrito and add cheese and red or green chile sauce atop burrito, bake in oven on low heat for five minutes
  • Add meat of your choice