© Sunshine Urbaniak
Veggie Burrito with Lime Crema
You won’t miss the meat in this veggie burrito! By adding layer upon layer of richly flavored ingredients, this burrito is truly delicious and very filling. It begins with the two toppings: pico de gallo and lime crema. By making these ahead and letting them macerate, they bring big flavor to this burrito. Next is the cilantro lime rice. Don’t add boring plain rice to your burrito, kick it up a notch. Everything going into this burrito brings another level of flavor. Last is the veggie mix. Treat this like a sauté. The cumin adds earthiness to the veggies and ties in with the cilantro.
Depending on how you portion out your veggie mixture and rice, you may have extra veggies. That’s OK. You can either use it for “kid-friendly” burritos (add cheddar cheese, iceberg lettuce, and tomatoes), or you can put in your fridge and use another time. You could make more rice and do a burrito bowl.
Need more heat? There are two ways you could add more heat to this burrito. First is to add more jalapeño to your pico de gallo. Second is add sriracha. I personally love tomatillo sriracha on this burrito. I put a healthy squirt on after the lime crema. Enjoy!
Veggie Burrito with Lime Crema
Servings: 4-6
AuthorSunshine UrbaniakCategoryDinnerTotal Time55 minsINGREDIENTS
DIRECTIONS
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.
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.
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.
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
Directions
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.
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.
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.
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.
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