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Jicama Burritos Recipe
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Peeled chopped jicama||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Cumin seeds||1 Teaspoon|
|Cooked brown rice||1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)|
|Shredded 40% less fat cheddar cheese||5 Ounce (1 1/4 Cup)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped seeded tomato||1⁄2 Cup (8 tbs)|
|8 inch flour tortillas||6|
|No salt added salsa||1⁄2 Cup (8 tbs) (Commercial One)|
|Non-fat sour cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2090 Calories from Fat 529
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 32.3 g161.4%
Trans Fat 2 g
Cholesterol 135.4 mg
Sodium 2839.3 mg118.3%
Total Carbohydrates 259 g86.2%
Dietary Fiber 25.3 g101.2%
Sugars 19.1 g
Protein 83 g165.6%
Vitamin A 537.7% Vitamin C 97.3%
Calcium 86.4% Iron 176.2%
*Based on a 2000 Calorie diet
Place over medium heat until hot.
Add jicama, and saute 3 minutes.
Add onion and cumin seeds; saute 5 minutes or until vegetables are tender.
Remove from heat; stir in brown rice, cheese, carrot, and tomato.
Spoon jicama mixture evenly down center of each tortilla.
Roll up tortillas, and place seam side down in a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cover and bake at 425° for 15 minutes or until thoroughly heated.
Transfer to individual serving plates.
Top each with 1 tablespoon plus 1 teaspoon salsa and 2 tablespoons sour cream