Zucchini & Corn Queso Blanco Burritos

🥘 Ingredients

• cooking oil
  1 tbsp
• corn
  10 oz
• flour tortillas
  4 unit
• guacamole
  2 tbsp
• jasmine rice
  ½ cup
• lime
  1 unit
• queso blanco
  2 oz
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tomato
  1 unit
• zucchini
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all 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 .

   corn: 10 oz, zucchini: 1 unit, tomato: 1 unit, scallions: 2 unit, lime: 1 unit
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve. Meanwhile, in a small bowl , combine sour cream and guacamole ; season with salt and pepper.

   jasmine rice: ½ cup, sour cream: 2 tbsp, guacamole: 2 tbsp
3. 

   3

   Dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, dry, preferably nonstick, large pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred ⏱️ 5 minutes . Add a drizzle of cooking oil , zucchini, southwest spice blend , salt, and pepper. Cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . If veggies seem dry, add a splash or two of water. Remove pan from heat.

   cooking oil: 1 tbsp, southwest spice blend: 1 tsp
4. 

   4

   While veggies cook, in a medium bowl , combine tomato, scallion whites, juice from one lime wedge, and a pinch of lime zest. Season with salt and pepper. Set aside. Combine queso blanco and 2 tbsp water in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through ⏱️ 45 seconds .

   queso blanco: 2 oz
5. 

   5

   Fluff rice with a fork; stir in scallion greens and juice from one lime wedge. Season with salt and pepper to taste. Lay flour 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. 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.

   flour tortillas: 4 unit
6. 

   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.