The ultimate veggie packed burrito you’ll ever experience and of course savour. Piled high on an XL tortilla is brown rice, charred corn, poblano pepper, black beans, fresh pico de gallo and creamy avocado tightly tucked into a thick burrito and drizzled in a homemade crema served with extra pico and avocado.
This burrito is all kinds of good. Bursting with fresh vegetable flavours and completely vegetarian and of course a little messy… Because what burrito isn’t a little messy?? That’s how we like em!! Its a reflection of how delicious they are. Sort of like a southwestern Mexican flavour inspired burrito with the fresh corn, pepper and bean mixture and of course fresh pico and the crema to tie it all together.
There’s no meat in here- of course you can absolutely customize this and incorporate some if you want! Personally we don’t think its needed and you certainly don’t notice it or will miss it.. but for all you extra protein seeking meat eaters who are we to stop you! The point is that’s why we grilled the corn and pepper to boost the flavours of the burrito so that it all just melts in your mouth when you dig in.
Assembling this masterpiece
So pumped that you can now buy XL sized tortilla wraps. That’s all we buy in our household now! Just thought we’d share that little tid bit of info 🙂 Moving on! What we like to do is scoop the rice as the base layer and use the outside of our hands to neatly line it across the wrap. It doesn’t have to be perfect because what we do is fold over one half of the tortilla which serves as a guide to perfectly lining up the rice on the inside. (i.e. where the crease is in the inside) and use your palms to sorta lightly roll out the rice a little so that it gets compacted. Similar to rolling out dough or gnocchi. Once this is done you can continue to pile high the rest of the filling and folding it up like you would any burrito. The XL sized wraps can pack a lot so don’t be shy and load it on!
This burrito is meant to be eaten sitting down and enjoyed with knife and fork. As you can see from the pictures the presentation gives off a Mexican sit down restaurant feel with the sauce drizzled ontop and a portion of the filling also loaded on the exterior rather then everything tucked on the inside. It’s perfect for enjoying a fast food takeaway favourite at home.
We hope you enjoy these! Tag us @thecommunalfeast and #thecommunalfeast to share your take on our recipes! We love hearing from you and seeing what you’ve been making.
For pan fried- in a pan heat over medium and add kernels and diced pepper sautee in a little cooking oil until the pepper begins to soften. About 5 minutes. Optional you can add the beans at this point if you'd like to warm them up cooking an additional minute.
Recommend heating the burrito as the filling ingredients will slightly cool down when preparing on top of adding the room temperature pico which will also cool down the filling.