Zucchini & Corn Queso Blanco Burritos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• cooking oil
  1 tsp
• corn
  2 unit
• guacamole
  1/2 c
• jasmine rice
  1 c
• lime
  4 unit
• paper towels
• plastic wrap
• queso blanco
  6 oz
• scallions
  4 unit
• sour
• sour cream
  6 tbsp
• tomato
  4 unit
• tortillas
  4 unit
• water
  2 tbsp, ¾ cup
• zucchini
  4 unit

🍳 Cookware

• small pot
• small bowl
• 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: 2 unit, zucchini: 2 unit, tomato: 2 unit, scallions: 4 unit, lime: 2 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 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 sour cream? Actually it's sour cream and guacamole . So: combine sour cream and guacamole. We'll write: in a small bowl , combine sour cream and guacamole ; season with salt and pepper.

   jasmine rice: 1 c, water: ¾ cup, sour cream: 3 tbsp, sour, sour, guacamole, sour cream: 3 tbsp, guacamole: 1/2 c
3. 

   3

   Set aside.
4. 

   4

   Meanwhile, dry corn thoroughly with paper towels in the pan. Heat a large pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes (cover if kernels pop). Add a drizzle of cooking oil , zucchini , Southwest Spice Blend and season with salt and pepper. Cook, stirring, until zucchini is golden brown and softened, 5-7 minutes. If mixture seems dry, add a splash of water . Remove from heat.

   corn, paper towels, corn, cooking oil: 1 tsp, zucchini: 2 unit, Southwest Spice Blend: 2 tbsp, water
5. 

   5

   While veggies cook, press juice from one wedge from lime into a medium bowl (2 wedges for 4). Add tomato , scallion solids (the whites we trimmed), and a pinch of lime zest (¼ tsp for 4). Season with salt and pepper. Set aside.

   lime: 2 unit, tomato: 2 unit
6. 

   6

   Combine queso blanco and 2 TBSP water in a separate microwave-safe bowl. Cover with plastic wrap and microwave until warm, about ⏱️ 45 seconds . Remove.

   queso blanco: 6 oz, water: 2 tbsp, plastic wrap
7. 7

   Fluff rice with a fork; stir in sliced scallions and the lime juice from 1 lime wedge. Season to taste. Lay tortillas and top with rice, then veggies, guacamole, pico de gallo (tomato mixture), and queso.

   tortillas: 4 unit
8. 8

   Fold up each tortilla over filling, then fold over the edges and roll to form burritos.
9. 9

   Halve the burritos on a diagonal. Serve with any remaining creamy guacamole, pico, cheese, and lime wedges.