Step 1

• Wash and dry produce. • Drain and rinse corn. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Dice tomatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Step 2

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Meanwhile, in a small bowl, combine sour cream and guacamole; season with salt and pepper.

Step 3

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, dry, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Add a drizzle of oil, zucchini, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: If veggies seem dry, add a splash or two of water.) Remove pan from heat.

Step 4

• While veggies cook, in a medium bowl, combine tomato, scallion whites, juice from one lime wedge (two wedges for 4 servings) and a pinch of lime zest (¼ tsp for 4). Season with salt and pepper. Set aside. • Combine queso and 2 TBSP water (4 TBSP for in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 30-45 seconds.

Step 5

Fluff rice with a fork; stir in scallion greens and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper to taste. • Lay tortillas on a clean work surface. Add half the rice in a line on the bottom third of each tortilla. Top with as much zucchini and corn mixture, guacamole, pico de gallo, and queso as you like (save any extra for serving). • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.

Step 6

• Halve burritos on a diagonal. • Divide burritos, any remaining rice, and any remaining zucchini and corn mixture between plates. Serve with any remaining guacamole, pico de gallo, queso, and lime wedges on the side.