Hearty Beef and Corn Queso Blanco Burritos with Zucchini and Lime Rice

These loaded burritos are packed with flavor and texture. Seasoned ground beef, charred corn and tender zucchini are layered with fluffy lime rice, creamy guacamole, fresh pico de gallo and a warm queso blanco sauce. Every bite is a fiesta!

Perfect for a satisfying dinner, these burritos are easy to customize with your favorite toppings. The combination of savory beef, sweet corn and tangy lime rice is sure to become a family favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

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, 1¼ cups 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 use.
3. While rice cooks, in a small bowl, combine sour cream and guacamole; season with salt and pepper. Set aside.
4. Dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large dry nonstick pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. If corn begins to pop, cover pan. Add a drizzle of oil, zucchini, Southwest Spice Blend, salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 5-7 minutes. If veggies seem dry, add a splash of water. Remove pan from heat.
5. 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.
6. Combine queso blanco and 2 tablespoons water in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 30-45 seconds.
7. Fluff rice with a fork; stir in scallion greens and juice from one lime wedge. Season with salt and pepper to taste.
8. Lay tortillas on a clean work surface. Evenly divide half the rice between tortillas, spooning in a line along the bottom third. Top with as much veggies, guacamole, pico de gallo and queso blanco as you like (save any extra for serving).
9. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
10. Halve burritos on a diagonal. Divide burritos, remaining rice and any remaining veggies between plates. Serve with remaining lime wedges and any remaining guacamole, pico de gallo and queso blanco on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but they are smaller and more delicate. Warm them first to prevent breaking and consider using two per burrito.

How can I make this recipe vegetarian?

Simply omit the ground beef and add extra vegetables like bell peppers or black beans for protein.

Can I prepare the fillings ahead of time?

Absolutely! Cook the rice, veggies and pico de gallo in advance. Store them separately in the fridge, then assemble and warm the burritos when ready to serve.