Chile-Cheese Rice Burritos

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

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 20%
  • Fat: 8.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 13g
  • Carbohydrate: 57.4g
  • Fiber: 3.6g
  • Cholesterol: 11mg
  • Iron: 3.4mg
  • Sodium: 726mg
  • Calcium: 244mg


  • 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


  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.
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