Zucchini & Corn Queso Blanco Burritos
with Rice, Creamy Guacamole & Pico de Gallo
Zucchini & Corn Queso Blanco Burritos
Warm burritos packed with zucchini, sweet corn, rice, and melty queso blanco, then finished with creamy guacamole and fresh pico de gallo for a bright, satisfying bite.
Ingredients
For 2 servings
- 1 unit Corn
- 2 unit Flour Tortillas
- 4 tablespoon Guacamole
- ½ cup Jasmine Rice
- 1 unit Lime
- 3 ounce Queso Blanco
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tomato
- 1 unit Zucchini
Additional Ingredients
- 1 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories800
Protein14g
Carbs116g
Fat29g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free eating, use a plant-based queso and swap the sour cream for a non-dairy yogurt or extra guacamole. For gluten-free needs, replace the flour tortillas with certified gluten-free tortillas and check that any seasoning blend is wheat-free.
What to serve with it
Serve these burritos with a crisp green salad, extra lime wedges, or a bowl of black bean soup for a fuller, brighter meal. Tortilla chips with salsa or a light corn salad also work well alongside the creamy, savory filling.
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