Veggie Burrito with Lime Crema
Servings: 4-6
INGREDIENTS
Pico de Gallo
2 cups Diced Tomatoes
¼ cup Red Onion, minced
1 tbsp Jalapeño, minced
1 Garlic Clove, minced
2 tbsp Cilantro, minced
1 tbsp Olive Oil
1 tbsp Lime Juice
1 tsp Salt
Lime Crema
4 oz Sour Cream
1 tbsp Mayonnaise
1 Garlic Clove, small, minced
½ Lime
1 tsp Honey
Cilantro Lime Rice
1 cup Jasmine Rice
1 tbsp Lime juice
¼ cup Cilantro, minced
¼ tsp Salt
Veggie Mixture
¼ cup Red Onion, minced
1 Bell Pepper, diced
1 Can Corn, drained and rinsed
1 Can Black Beans, drained and rinsed
1 tbsp Olive Oil
1 tsp Cumin
½ tsp Salt
¼ tsp Pepper
Cotija Cheese
6 Tortillas, burrito size
DIRECTIONS
1Preheat oven to 300 degrees. Make pico de gallo and lime crema first, so their flavors can develop. For both pico de gallo and lime crema, mix all ingredients in a bowl, and set aside.
2Cook rice and vegetable mixture at the same time, to save time. Put rice in a medium saucepan with 2 cups of water, cover and bring to a low boil. Turn heat down to low and simmer until rice is soft. About 15-20 min. When done, remove lid and let rest for 5 min. Then add lime juice, cilantro, and salt. Mix and set aside.
3For vegetable mixture, heat olive oil in a large saucepan over medium heat. Add onions and bell pepper and cook for 10 min. Then add corn, beans, cumin, salt, and pepper. Cook another 10 min. Set aside.
4Assemble the burritos by spooning all 4 mixtures into the center of the burrito. Portion however you like, I prefer slightly more vegetables than rice and about 2 tbsp of pico de gallo, lime crema, and crumble some cotija cheese over top. I also top mine with some tomatillo sriracha for added heat, this is optional. Roll up and place seam side down on a baking sheet. Place in the oven for 10-15 min, serve warm.
Ingredients
Pico de Gallo
2 cups Diced Tomatoes
¼ cup Red Onion, minced
1 tbsp Jalapeño, minced
1 Garlic Clove, minced
2 tbsp Cilantro, minced
1 tbsp Olive Oil
1 tbsp Lime Juice
1 tsp Salt
Lime Crema
4 oz Sour Cream
1 tbsp Mayonnaise
1 Garlic Clove, small, minced
½ Lime
1 tsp Honey
Cilantro Lime Rice
1 cup Jasmine Rice
1 tbsp Lime juice
¼ cup Cilantro, minced
¼ tsp Salt
Veggie Mixture
¼ cup Red Onion, minced
1 Bell Pepper, diced
1 Can Corn, drained and rinsed
1 Can Black Beans, drained and rinsed
1 tbsp Olive Oil
1 tsp Cumin
½ tsp Salt
¼ tsp Pepper
Cotija Cheese
6 Tortillas, burrito size
Directions
1Preheat oven to 300 degrees. Make pico de gallo and lime crema first, so their flavors can develop. For both pico de gallo and lime crema, mix all ingredients in a bowl, and set aside.
2Cook rice and vegetable mixture at the same time, to save time. Put rice in a medium saucepan with 2 cups of water, cover and bring to a low boil. Turn heat down to low and simmer until rice is soft. About 15-20 min. When done, remove lid and let rest for 5 min. Then add lime juice, cilantro, and salt. Mix and set aside.
3For vegetable mixture, heat olive oil in a large saucepan over medium heat. Add onions and bell pepper and cook for 10 min. Then add corn, beans, cumin, salt, and pepper. Cook another 10 min. Set aside.
4Assemble the burritos by spooning all 4 mixtures into the center of the burrito. Portion however you like, I prefer slightly more vegetables than rice and about 2 tbsp of pico de gallo, lime crema, and crumble some cotija cheese over top. I also top mine with some tomatillo sriracha for added heat, this is optional. Roll up and place seam side down on a baking sheet. Place in the oven for 10-15 min, serve warm.
Veggie Burrito with Lime Crema
AuthorSunshine UrbaniakCategoryDinnerTotal Time55 mins
