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.

Print Recipe

Loaded veggie burrito

Large veggie burrito packed with whole grain rice, charred corn and poblano, black beans, fresh pico and avocado drenched in a homemade Mexican crema served with extra pico and lime wedge.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Burgers & Sandwiches

Servings: 4

Author: the communal feast

Ingredients

• 4 XL burrito wraps
• 2 cups cooked rice such as whole grain brown
• 2 ears of corn
• 1-2 poblano pepper depending on level of spice
• 1 16 oz can black beans drained and rinsed
• 2 avocados peeled and sliced thin
• 1 lime
• Pico de gallo
• 2 cups tomatoes diced
• 1/4 cup red onion diced
• 1/4 cup cilantro chopped
• 1 garlic clove minced
• 1 TBS cumin
• 1 TBS lime juice
• salt and pepper
• Mexican crema
• 1/2 cup sour cream
• 1/4 cup plain greek yogurt
• 2 TBS cooking cream or heavy milk

Instructions

• Begin by making the pico and the crema separately to allow the flavours to meld together. Combine all the ingredients in a bowl and set aside. For the crema you can add to a mason jar and give it a good shake.
• Preheat a grill (BBQ) to 350 degrees F. Grill the corn and peppers until nicely charred on all sides and begin to blacken. About 15 minutes and let cool 1-2 minutes. Remove the kernels from the cob and peel skin off the pepper. To a bowl, add chopped pepper, corn, and beans. Season with a little salt and pepper and a gentle squeeze of lime.
• To assemble ( per 1 burrito): try and keep the filling nice and tight and stacked high rather then spread across the tortilla. Start by laying out 1 xl tortilla, just off the centre place 1/2 cup of cooked rice, on top add the corn/bean/pepper filling, follow with pico, and sliced avocado. Fold over the filling once and tuck in both sides once folded. Continue to roll into a burrito.
• Warming the burrito: Heat a skillet over medium heat place seam side down and sear the burrito on both sides to seal shut and warm tortilla. If making multiple Set the oven temperature to 400 degrees F and place on a baking sheet. Warm for 5-8 minutes.
• Serve drizzle in crema, extra pico, avocado and accompanied with a lime wedge.

Notes

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.