Chile Cheese Rice Burritos Recipe
Summary
CuisineMexican
Ingredients
| Cooking spray | ||
| Zucchini | 1/2 Cup (16 tbs), shredded | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| 1 cup hot cooked rice, cooked without salt or fat | ||
| Shredded monterey jack cheese | 1/4 Cup (16 tbs) | |
| Green chiles | 1 Tablespoon, canned | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/4 cup 30%-less-fat sour cream (such as Breakstone) | ||
| Flour tortillas | 2 | |
| Lettuce | 1/2 Cup (16 tbs), thinly sliced | |
| Tomato | 1/2 Cup (16 tbs), diced | |
| Salsa | 2 Tablespoon | |
Directions
1. Coat a nonstick skillet with cooking spray, and place over medium-high heat until hot. Add zucchini and green onions; saute 3 minutes or until tender. Stir in rice and next 4 ingredients; cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.
2. Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up.
2. Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up.
Chef
