The first day I had this, all I could taste was cilantro. But I gave it another try for lunch the next day, with a few changes. I put the veggie mix, rice, and cheese on half a tortilla, folded it in half, and heated it in a pan on the stove on both sides til it was browned and warm and the cheese was melted. Then I cut and ate it with a fork, dipping it in plain sour cream. And I loved it! I'm glad I didn't give up. It's very filling and satisfying, and without the cilantro, I enjoyed the flavor. And I didn't even have garlic--I used garlic powder. Would probably be even better with minced garlic. Also, I used a milder pepper because I don't like a lot of heat, and reduced-fat shredded Mexican cheese blend. I went from not liking it to deciding I would make it again.
Vegetable and Rice Burritos with Quesadilla Cheese
Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.
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Total: 40 Minutes
- Calories: 363
- Fat: 12.4g
- Saturated fat: 4.1g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.7g
- Protein: 11.1g
- Carbohydrate: 51.6g
- Fiber: 5g
- Cholesterol: 18mg
- Iron: 1.6mg
- Sodium: 543mg
- Calcium: 101mg
- 4 teaspoons canola oil, divided
- 1/3 cup uncooked long-grain white rice
- 1 teaspoon chopped garlic, divided
- 2/3 cup water
- 1/4 teaspoon salt, divided
- 1 tablespoon chopped jalapeño pepper
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped cilantro
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground red pepper
- 1 cup chopped onion
- 1 cup sliced cremini mushrooms
- 1/2 cup fresh corn kernels
- 1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
- 3/4 cup halved grape tomatoes
- 4 (7- to 8-inch) whole-wheat tortillas
- 4 ounces quesadilla cheese, shredded (about 1 cup packed)
- Cilantro leaves (optional)
- 1. Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
- 2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
- 3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
- 4. Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.
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