These Vegetarian Zucchini Burritos are stuffed full of zucchini, corn, and onion along with cilantro-lime black bean rice. Before rolling these up, they get a good dose of an avocado cream sauce.
Cook rice according to package instructions. Brown or white rice can be used.
When rice is done, add beans, lime, cilantro and salt and pepper. Mix to incorporate, cover until ready to use.
Heat 2 Tbs olive oil over medium heat in a large sauté pan.
Add zucchini, corn and onion.
Season with salt, pepper and chili powder. Mix to incorporate.
Sauté veggies for 5 minutes, until just cooked. They should still have a little crunch to them.
Toast chili arbol over medium heat in a dry skillet. This will only take 2 minutes. Flip halfway through with tongs. Each side should be slightly blackened.
Remove from pan. Break each chili pod in half and dump out seeds. The pods should be very crispy and the seeds will fall out when the pod is opened.
Add chilis and all other ingredients (except water) into a Cuisinart and blend until smooth. The sauce can be thinned with water, depending on the thickness you'd like.
Place a sheet of plastic wrap directly onto the top of the sauce so it creates a skin, until ready to use. TIP: all avocado sauces are best kept in this way to prevent browning.
Add sauce to interior of each burrito IF eating right away. Otherwise, the sauce is best kept separately until ready to use - serve as a dipping sauce.
Toast each side of the tortillas on the stove over an open flame. Or if you don't have a gas stove, you can stuff and roll your burritos - then grill each side in a pan like I did for these spinach burritos.
Stuff each burrito with a scoop of rice + beans, zucchini mix and green sauce. Roll up and enjoy!