Zucchini & Corn Queso Blanco Burritos

Name: Zucchini & Corn Queso Blanco Burritos with Rice, Creamy Guacamole & Pico de Gallo
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Scallions; 1 Zucchini; 1 Tomato; 1 Lime; 1 Corn; 1/2 cup Rice; 1 1/2 tbsp Sour Cream; 4 tbsp Guacamole; 1 tbsp Southwest Spice Blend; 3 oz Queso Blanco; 2 Tortillas; 1 tsp Cooking Oil; Salt; Black Pepper

with Rice, Creamy Guacamole & Pico de Gallo

By Recipe0 System

We can’t get enough of burritos, and all of the endless filling possibilities, though it’s going to be hard to top this crazy-good combo. Charred corn and tender spiced zucchini are layered onto warmed tortillas with fluffy, lime-scented rice, creamy guacamole, zesty pico de gallo, and (are you ready?) an oozy, creamy queso blanco sauce. Yep, thought you might agree!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Zucchini
1 Tomato
1 Lime
1 Corn
1/2 cup Rice
1 1/2 tbsp Sour Cream
4 tbsp Guacamole
1 tbsp Southwest Spice Blend
3 oz Queso Blanco
2 Tortillas
1 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Drain and rinse corn. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter moons. Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream and guacamole; season with salt and pepper.
3

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, dry, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. TIP: If corn begins to pop, cover pan.

Add a drizzle of oil, zucchini, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: If veggies seem dry, add a splash or two of water.) Remove pan from heat.
4

While veggies cook, in a medium bowl, combine tomato, scallion whites, juice from one lime wedge (two wedges for 4 servings), and a pinch of lime zest (¼ tsp for 4). Season with salt and pepper. Set aside.

Combine queso and 2 TBSP water (4 TBSP for 4) in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 30-45 seconds.
5

Fluff rice with a fork; stir in scallion greens and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper to taste.

Lay tortillas on a clean work surface. Add half the rice in a line on the bottom third of tortillas. Top with as much veggies, guacamole, pico de gallo, and queso as you like (save any extra for serving).

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.
6

Halve burritos on a diagonal.

Divide burritos, remaining rice, and any remaining veggies between plates. Serve with any remaining guacamole, pico de gallo, queso, and lime wedges on the side.

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