Vegetable and Rice Burritos with Quesadilla Cheese

I found it difficult to get all the filling and keep it inside the small-sized tortillas.  It was flavorful but nothing really outstanding in our opinion.  Probably won't make these again as we have other CL recipes that we prefer.

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.

Absolutely delicious! It was difficult toasting them, but worth the effort.

This was a delicious meal, once again proving how wonderful well-flavored vegetarian meals can be. It was filling, had a nice amount of heat (easy to control), and easy to vary the filling with what is on hand. I used thinly-sliced carrots for the zucchini and a small amount of black beans in place of the mushrooms, and sharp cheddar in place of the quesadilla cheese because that is what I had. It had rather a lot of steps for a "simple" burrito, but it all came together (or rather, apart, in the pan in the browning step but still tasty) on the plate. I served it with a small amount of salsa. I will definitely make this again.

Really good. I used the 2% Mexican four cheese and a whole ear of corn. Always looking for new entree vegetarian recipes - this one is a keeper!

This was delicious and very filling. I made it mostly as instructed except I used leftover brown rice, shiitake mushrooms and queso fresco. I also just browned it in a skillet sprayed with cooking spray at the end.

I hate to say that Moe's burritos is my standard for burritos, but I haven't found anything that comes close. This recipe blew it away. The sour cream sauce, garlicky rice, cheese (used mojack) and veggies melt together nicely when you toast the burrito in the pan. The rice was a little tricky - I would suggest adding at least 1/4 cup more water and watching it periodically - otherwise it will stick the pan and not cook the whole way through. I made more than enough veggies and sour cream sauce so that I could keep it on hand for subsequent lunches/dinners.

These were delicious, we ended up using Mexican 4-cheese, the full ear of corn (1 heaping cup) and the zucchini was more like 1.25 cups than 3/4. We also used burrito-sized tortillas, which I think are closer to 10-inches.

I made this recipe for a Cinco de Mayo party and everyone loved them. My meat eating friends and family couldn't believe they are vegetarian and so delicious. Since then my husband and I make them almost once a week! Thanks for an awesome recipe.

Delicious! Used black rice for extra flavor. Will definitely make again.

This mixture of vegetables is very boring and has little taste. I added one can of black beans, cumin, oregano, and chili powder to help improve the flavor. I would not make this again.

My husband, who doesn't like zucchini, tomatoes or mushrooms ate two of these and said he loved them. They're easy to put together, but do mess up the kitchen a bit. Very worth it though. You can read my full review at: http://bit.ly/K4FTbY

Excellent recipe! I cut the prep down a bit - U used the frozen brown rice you steam in the microwave. And changes I made were: in the sauce, I used 1% greek yogurt; I added 1/3 c. wine to the onion, garlic, mushroom & zucchini mixture. Let that cook off before adding the tomatoes & corn. We will definitely make this again!!!!

It was a bit prep intensive and I probably could of made it faster if I wasn't talking on the phone and cooking BUT it was well worth it! Absolutely delish! I used colby-monteray jack instead of the q-cheese and it worked great. Next time I am going to dial back on the oil that goes into the veggie mix - 1 tbsp is a lot of oil for me to cook with. Also, I used low carb whole wheat tortillas to try and reduce the 53 carbs in the dish. All in all I was super impressed and can't wait to go home tonight and eat the leftovers!

Loved these!! Not too hard to make...except for the rolling up part haha. So delicious did not even miss the meat. One and I was stuffed although I wished I could eat more.

I just made this for my boyfriend and myself. It was seriously Delicious! Do yourself a favor and make it. Even my meat loving bf loved it, he didn't think one burrito would be filling and satisfying.

I am a huge fan of Tex- mex food and I'm always looking for new recipes. I've bookmarked this one and e-mailed it to myself to be on the safe side. I think my wife would like it too. Thanks for sharing. Stan Reese, author of "Relax Dad, It's Just the Kitchen" www.RelaxDad.com