Zucchini & Corn Queso Blanco Burritos
with Rice, Creamy Guacamole & Pico de Gallo
- Milk
- Soy
- Wheat
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!
Ingredients
2 unit
Scallions
1 unit
Zucchini
1 unit
Tomato
1 unit
Lime
1 unit
Corn
½ cup
Jasmine Rice
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the queso sauce, which balanced the sweetness of corn and zucchini. Some found the filling bland; consider adding extra seasoning 🌶️.
- Ease of prep: Several found it easy to make, though some struggled with rolling the burritos due to thin or fragile tortillas.
- Suggestions: Try adding black beans for protein and flavor. Consider pan-toasting the rolled burritos for better structure and taste.
- Leftovers: Versatile leftovers work well as taco bowls or lettuce wraps the next day, offering a fresh twist on the meal.
- Texture: Some found the zucchini undercooked; ensure it's tender before assembling. A few noted the rice was sticky or undercooked.
Reviews from our home cooks
This could use a flavor boost, but otherwise was awesome because one night we made burritos, and the second night, the leftovers for taco bowls. We just added some black beans and it felt like a new meal. The sauces were great! It just needs a bit more flavor, and different wraps. The ones provided crumbled. We had to run to the store to buy different ones. The burritos were NOT EASY to roll.
Flavors are good. Charred corn and zucchini with pico, guacamole and queso. Good. Rice is always sticky and clumps together
Other burrito recipes I've used from Hello Fresh have given clear instructions on how much food to put in each burrito so it doesn't overflow, but this one didn't and I had trouble.
Pinto or black beans are a great addition to the corn/zucchini mixture for protein - please consider this addition
This recipe included white queso, and it was one of the best I have ever eaten. It balanced out the sweetness of the corn and the zucchini very well. Great recipe overall.
Great flavor! Made some additional lettuce wraps with them too!
The spice pack was missing and I received the wrong recipe card. But the recipe itself is good. However, I would add in to pan toast the burrito after it's rolled.
Added some spice for personal preference and extra veg from the fridge that just needed to be used up. But the base recipe is so so good, I'm absolutely getting this again.
The recipe was missing details about quantity of items (how much sour cream for example). The recipe card was not as detailed as others I have seen, this made preparation a little frustrating. Food tasted good.
A good meatless meal, but cilantro in the kit would be a great addition.
