Chile-Cheese Rice Burritos

Chile-Cheese Rice Burritos Recipe
Becky Luigart-Stayner
If your kids like Mexican food, these easy burritos are sure to be a hit. A side of refried beans complements them nicely.

Yield:

2 servings (serving size: 1 burrito and 1 tablespoon salsa)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

April 2000
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