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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
Cook Time15 minutes
Total Time25 minutes
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.