Wet Burrito with Corn Succotash

Prep: 25 minutes | Serves 2 | Products Used: All-Day Burritos

Ingredients

Misc. Ingredients
  • 2 Alpha Foods Mexicali Burritos
  • Serrano Peppers
  • Red Radishes
  • Lime Wedges
  • Cilantro
  • Red & Green Enchilada Sauce
  • ¼ block extra firm tofu, crumbled
  • Guacamole
Corn Succotash
  • 1 cup frozen corn
  • 1 large poblano pepper, deseeded & diced
  • 1 large red bell pepper, deseeded & diced
  • 1 cup drained black beans
  • ½ yellow onion
  • Salt to taste
  • Juice of one lime
  • 1 tsp ground cumin
  • 3 tbsp olive oil
Cilantro Crema
  • 1 cup plain unsweetened vegan yogurt
  • ¼ cup finely chopped cilantro
  • Juice of half a lime
  • Salt to taste

Directions

  1. Start with the Corn Succotash. In a pot over medium heat, add in your oil until shimmering. Then add your onion and peppers and cook until translucent and slightly browned. Season lightly with salt.
  2. Add your corn, black beans, spices and lime juice to the pot. Stir and continue cooking until the corn and beans are warmed through, about 5 minutes. Add salt to taste.
  3. To make the Cilantro Crema, mix all ingredients together in a blender or food processor and place it in the fridge to chill for at least 10 minutes.
  4. Cook your Alpha Foods Mexicali Burrito in the microwave on high for 1:10-1:30 minutes.
  5. Top your burrito with green enchilada sauce on half, and red enchilada sauce on the other half. Then drizzle with Cilantro Crema, crumbled tofu, and thin slices of serrano peppers.
  6. Serve with rice, corn succotash, guacamole, lime wedges, cilantro, and radish. Enjoy!