We didn’t think a burrito could get any better until we rolled these up, seared them, and smothered in tangy red enchilada sauce! These plant-based burritos are packed with earthy black beans, Mexican-style spiced rice, garlicky zucchini, and juicy homemade pico de gallo. Drizzle with tangy vegan lime mayo and hot sauce to make every bite a perfect bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Lime
1 unit
Zucchini
1 clove
Garlic
1 teaspoon
Cumin
1 unit
Tomato
1 unit
Black Beans
1 teaspoon
Hot Sauce
¾ cup
Jasmine Rice
2 unit
Scallions
2 tablespoon
Vegan Mayonnaise
10 ounce
Enchilada sauce
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
Salt
Pepper
Cooking Oil
• In a small pot, combine rice, 3⁄4 cup water, 1⁄2 cup enchilada sauce, 1⁄2 tsp salt, and a drizzle of oil (1 1⁄4 cups water, 1 cup enchilada sauce, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat for at least 5 minutes. (You’ll use the rice in Step 5.)
• While rice cooks, wash and dry produce. • Quarter limes. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄4-inch-thick quarter-moons. Peel and mince or grate garlic. • In a small bowl, whisk together mayonnaise and juice from two lime wedges (four wedges for 4 servings). • In a separate small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add beans and their liquid, half the cumin, and 1⁄2 tsp salt (all the cumin and 1 tsp salt for 4 servings). Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, 2-3 minutes. Taste and season with salt and pepper if desired. • Turn off heat; transfer to a third small bowl. Wash out pan.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Place 1/3 cup rice in a line on the bottom third of each tortilla. Top rice with 1/3 cup bean mixture, 1 TBSP pico de gallo (draining first), and as much zucchini as you like. TIP: You’ll have some rice, beans, and zucchini left over—save for serving. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. • Heat a drizzle of oil in pan used for beans over medium heat. Add burritos, seam sides down; cook until tortillas are lightly browned and crispy, 1-2 minutes per side (be sure to flip carefully to keep all that deliciousness intact!).
• Place remaining enchilada sauce in a fourth small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.
• Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much hot sauce as you like. • Serve with remaining rice, remaining beans, remaining zucchini, and remaining lime wedges on the side.