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Chile-Cheese Rice Burritos

Becky Luigart-Stayner
Yield 2 servings (serving size: 1 burrito and 1 tablespoon salsa)
If your kids like Mexican food, these easy burritos are sure to be a hit. A side of refried beans complements them nicely.

Ingredients

  • Cooking spray
  • 1/2 cup shredded zucchini
  • 1/2 cup thinly sliced green onions
  • 1 cup hot cooked rice
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers
  • 1 tablespoon canned chopped green chiles
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 2 (8-inch) flour tortillas
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup diced tomato
  • 2 tablespoons bottled salsa

Nutrition Information

  • calories 358
  • caloriesfromfat 20 %
  • fat 8.1 g
  • satfat 3.3 g
  • monofat 2.6 g
  • polyfat 1.7 g
  • protein 13 g
  • carbohydrate 57.4 g
  • fiber 3.6 g
  • cholesterol 11 mg
  • iron 3.4 mg
  • sodium 726 mg
  • calcium 244 mg

How to Make It

  1. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender. Stir in rice and the next 4 ingredients (rice through black pepper); 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. Serve with salsa.