Zucchini Corn Queso Blanco Burritos Recipe

About this recipe

Zucchini & Corn Queso Blanco Burritos are a delicious fusion of fresh, nutrient-packed vegetables and creamy queso blanco. Wrapped in warm tortillas, these burritos offer the perfect balance of flavors and textures for a satisfying lunch that’s both healthy and indulgent.

Ingredients

• - Fresh Asian Coriander Bunch
• 1 Head Organic Romaine Lettuce
• - Filippo Berio Garlic Flavoured Olive Oil
• - Ktc Minced Garlic Paste
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - La Chinata Sweet Smoked Paprika
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Trs Ground Cumin Jeera Powder
• - Schwartz Oregano
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 10" Poco Loco Flour Tortillas, 10"

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. 2. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. 3. Add the diced zucchini and cook for 5-6 minutes, stirring occasionally, until softened and slightly golden.
4. 4. Add the sweet corn kernels to the skillet and cook for 2-3 minutes, allowing them to warm through.
5. 5. Sprinkle the smoked paprika, ground cumin, and dried oregano into the skillet. Stir well to coat the vegetables evenly. Season with salt and black pepper to taste.
6. 6. Pour in the lime juice and chopped fresh coriander, stirring to combine. Remove the skillet from the heat and set aside.
7. 7. In a small saucepan over low heat, combine the queso blanco with 2 tablespoons of milk. Stir continuously for 3-4 minutes until the cheese is fully melted and smooth.
8. 8. Warm the flour tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable.
9. 9. Assemble the burritos by placing a generous portion of the zucchini and corn mixture in the center of each tortilla. Drizzle with the melted queso blanco and top with a handful of shredded lettuce.
10. 10. Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
11. 11. Optional: Lightly toast the assembled burritos in a dry skillet over medium heat for 1-2 minutes on each side for added texture and warmth.
12. 12. Serve the burritos immediately with a side of salsa or guacamole for dipping, if desired.