Chile Cheese Rice Burritos Recipe




 Cooking spray1 Tablespoon
 Shredded zucchini1⁄2 Cup (8 tbs)
 Thinly sliced green onions1⁄2 Cup (8 tbs)
 Hot cooked rice1 Cup (16 tbs), cooked without salt or fat
 Shredded monterey jack cheese with jalapeno peppers1 Ounce (1/4 Cup)
 Canned diced green chiles1 Tablespoon, canned
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 30% less fat sour cream1⁄4 Cup (4 tbs) (Such As Breakstone)
 8 inch flour tortillas2
 Thinly sliced lettuce1⁄2 Cup (8 tbs)
 Diced tomato1⁄2 Cup (8 tbs)
 Salsa2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 876 Calories from Fat 320

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 12.1 g60.7%

Trans Fat 0 g

Cholesterol 51 mg

Sodium 1517.8 mg63.2%

Total Carbohydrates 113 g37.8%

Dietary Fiber 6.1 g24.4%

Sugars 6 g

Protein 24 g48.7%

Vitamin A 90.8% Vitamin C 83.6%

Calcium 36.3% Iron 25.5%

*Based on a 2000 Calorie diet


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.