Corn, Chayote, and Green Chile Burrito

If you're ready to expand your produce options than it time to try a chayote. The green, pear shaped vegetable is a member of the gourd family and since it is a native crop of Mexico, is often seen in Mexican cooking. The chayote can be eaten raw or cooked and has a similar texture and taste to summer squash, (which you can use as a replacement if you can't find chayote in your grocery store). In this recipe inspired by Vegetarian Times, the chayote is paired with corn and lentils for a quick and tasty burrito filling.

Corn, Chayote, and Green Chile Burrito
Gluten Free
Serves One

Ingredients--
1/4 cup chayote, peeled and diced
1 small garlic clove, minced
1/4 cup corn
3 tbsp canned lentils
1 tsp diced green chiles
1.5 tsp fresh parsley, chopped
2 (6 inch) corn tortillas, check for gluten
Salt and pepper
Hot sauce, for topping (optional)

1. Spray a medium nonstick skillet with nonstick spray and heat to medium.

2. Add chayote to pan and cook until tender, 8-10 minutes.

3. Stir in garlic, corn, lentils, and green chiles. Cook 5 minutes or until heated through.

4. Meanwhile, heat a small skillet to medium heat. Heat tortillas until warm and pliable, about 30 seconds per side. Set aside on serving plate.

5. Stir in parsley and season with salt and pepper.

4. Divide chayote mixture between tortillas.

Nutrition information--approximately 195 calories per serving