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Zucchini & Corn Queso Blanco Burritos

Zucchini & Corn Queso Blanco Burritos

with Rice, Creamy Guacamole & Pico de Gallo

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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!

Tags:Veggie
Allergens:MilkWheatSoy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Zucchini

1 unit

Tomato

1 unit

Lime

1 unit

Corn

½ cup

Jasmine Rice

1.5 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Guacamole

1 tablespoon

Southwest Spice Blend

3 ounce

Queso Blanco

(ContainsMilk)

2 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories800 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate116 g
Sugar22 g
Dietary Fiber9 g
Protein14 g
Cholesterol15 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small pot
Small Bowl
Paper Towel
Large Pan
Medium Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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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.