“Wet” Burrito with Yellow Mexican Rice & Corn Succotash

Happy National Frozen Food Day! What better way to celebrate than to show you how to jazz up a frozen vegan burrito into one extremely delicious meal that nobody will ever guess has a frozen food component. Dress that frozen burrito up with some enchilada sauce & cilantro crema, and serve with yellow Mexican rice & corn succotash and you’re good to fucking go!

This post is sponsored by Alpha Foods! If you haven’t heard of them, now you have! They make some of the MOST AMAZING frozen vegan products on the market, ranging from frozen burritos, tamales, pot pies, etc.- to chicken nuggets, and other vegan meats. And the quality is top notch. Even their frozen burritos when microwaved hold together, don’e explode, and the tortilla never gets that weird rubbery texture- plus they’re actually LOADED with filling. You can find their products here https://alphaplantbased.com/, and I just want to give a huge thanks to Alpha for collaborating with me on this post and many more to come! I’m so excited to show y’all how easy it is to upgrade these frozen items into full blown meals.

Let’s start with the sides, shall we? For the corn succotash here’s what you’ll need-

  • 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

And to make it, simply-

  1. In a pot over medium heat add in your oil until shimmering.  Then add your onion & peppers and cook until translucent and slightly browned.  Season slightly with salt.
  2. Add in your corn, black beans, spices, and lime juice.  Stir and continue cooking until the corn and beans are warmed through.   Adjust seasoning with salt, and serve.

Now I know red Mexican rice is something thats a bit more popular, but if you’ve never had the yellow variety- you’re missing out! It has a bit more flavor than the red rice and is so dang delicious, plus that color pops on any plate! Here’s what you need to make it-

  • 1 cup Jasmine Rice
  • ½ yellow onion
  • 2 cups vegan chicken broth
  • ¾ tbsp ground turmeric
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • Salt to taste
  • 3 tbsp vegan butter

And to get that rice made-

  1. In a pot over medium heat, add your butter and diced onion.  Season slightly with salt, then stir and cook for 3-4 minutes until translucent.
  2. Add in your dry rice, and all your spices, then cook for roughly 5 minutes stirring frequently until toasted.
  3. Add in your vegan chicken broth, bring to a boil, reduce to a simmer & cover the pot.  Keep heat on low for 20-25 minutes or until the liquid is absorbed.  Turn the heat off and let steam, covered, for an additional 10 minutes.  Fluff with a fork. 

Now comes the fun part, dressing up that frozen burrito! I used their “Mexicali” Burrito here but you could really use any flavor of theirs for this and it would work great!

This is what you’ll need for the burrito itself-

  • Alpha Foods Mexicali Burrito
  • Serrano Peppers
  • Red Radishes
  • Lime Wedges
  • Cilantro
  • Red & Green Enchilada Sauce
  • ¼ block extra firm tofu, crumbled
  • Guacamole

And this is what you’ll need for the Cilantro Crema-

  • 1 cup plain unsweetened vegan yogurt
  • ¼ cup finely chopped cilantro
  • Juice of half a lime
  • Salt to taste

To make it, this is what ya gotta do-

Cilantro Crema-

  1. Mix all ingredients together & place in the fridge for at least 10 minutes.

Assembly-

  1. Cook your Alpha Foods Burrito according to package instructions. 
  2. Top your burrito half with green enchilada sauce, and half with red enchilada sauce, then drizzle with cilantro crema, crumbled tofu (to mimic queso fresco), and thin sliced serrano peppers.
  3. Serve with guacamole, lime wedges, cilantro, and radish. 

And that’s it! I know this might seem like a lot, but you can have the rice and succotash cooking at the same time (which don’t even take that long), and then once they’re almost finished pop that burrito in the microwave and dress it & serve up everything together on a plate! Trust me it’s super easy, plus any leftovers of that rice and succotash are perfect for making this meal again even faster.

But like I said- that’s it! Super easy, super delicious, and the perfect way to dress up that frozen burrito. Trust me nobody would ever guess it was frozen after you serve them this full plate! And it’s the perfect thing to celebrate national frozen food day (or really any day let’s be honest here).

Once again I want to give a big thank you to Alpha Foods for sponsoring this post and allowing me to create some really amazing recipes for you guys. You know I’m all about easy, accessible meals, and showing y’all how to dress up an inexpensive and easy to make frozen burrito is so exciting! Keep an eye out for more recipes using Alpha’s products, and make sure to check them out! And if you make this, make sure to tag us both on social media so we can see it! Love y’all with my cold little heart.

Wet Burrito with Mexican Yellow Rice, & Corn Succotash

Learn how to fancy up a frozen vegan burrito with fancy sauces & crema, and delicious sides. Nobody will ever know this is something you made in the microwave!

Cook Time 30 minutes
Servings 4 servings
Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Misc. Ingredients

  • Alpha Foods Mexicali Burrito
  • Serrano Peppers
  • Red Radishes
  • Lime Wedges
  • Cilantro
  • Red & Green Enchilada Sauce
  • ¼ block extra firm tofu crumbled
  • Guacamole

Mexican Yellow Rice

  • 1 cup Jasmine Rice
  • ½ yellow onion
  • 2 cups vegan chicken broth
  • ¾ tbsp ground turmeric
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • Salt to taste
  • 3 tbsp vegan butter

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

Instructions

Mexican Yellow Rice

  1. In a pot over medium heat, add your butter and diced onion. Season slightly with salt, then stir and cook for 3-4 minutes until translucent.
  2. Add in your dry rice, and all your spices, then cook for roughly 5 minutes stirring frequently until toasted.
  3. Add in your vegan chicken broth, bring to a boil, reduce to a simmer & cover the pot. Keep heat on low for 20-25 minutes or until the liquid is absorbed. Turn the heat off and let steam, covered, for an additional 10 minutes. Fluff with a fork.

Corn Succotash

  1. In a pot over medium heat add in your oil until shimmering. Then add your onion & peppers and cook until translucent and slightly browned. Season slightly with salt.
  2. Add in your corn, black beans, spices, and lime juice. Stir and continue cooking until the corn and beans are warmed through. Adjust seasoning with salt, and serve.

Cilantro Crema

  1. Mix all ingredients together & place in the fridge for at least 10 minutes.

Assembly

  1. Cook your Alpha Foods Burrito according to package instructions.
  2. Top your burrito half with green enchilada sauce, and half with red enchilada sauce, then drizzle with cilantro crema, crumbled tofu (to mimic queso fresco), and thin sliced serrano peppers.
  3. Serve with yellow Mexican rice, corn succotash, guacamole, lime wedges, cilantro, and radish.

Recipe Notes

The rice & succotash make 4 servings, so you’d just need 4 burritos to match that serving size! 

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