Vegan Zucchini, Rice & Bean Wet Burritos

• 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 ¼-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 ½ 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 ⅓ cup rice in a line on the bottom third of each tortilla. Top rice with ⅓ 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.