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Veggie Burrito with Lime Crema

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time55 mins

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

1

Preheat 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.

2

Cook 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.

3

For 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.

4

Assemble 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

1

Preheat 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.

2

Cook 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.

3

For 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.

4

Assemble 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
Veggie Burrito with Lime Crema
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