Vegetable and Rice Burritos with Quesadilla Cheese

24 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 burrito)
By Krista Ackerbloom Montgomery
May 2012
RECIPE BY Cooking Light

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.

Ingredients

  • 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)

Nutritional Information

  • Calories 363
  • Fat 12.4g
  • Satfat 4.1g
  • Monofat 4.9g
  • Polyfat 1.7g
  • Protein 11.1g
  • Carbohydrate 51.6g
  • Fiber 5g
  • Cholesterol 18mg
  • Iron 1.6mg
  • Sodium 543mg
  • Calcium 101mg

How to Make It

Step 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.

Step 2

Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.

Step 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.

Step 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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Ratings & Reviews

Just ok

cmfrakes
July 26, 2015
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.

TriciaB725's Review

StanReese
July 31, 2014
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.

cmfrakes's Review

LjPittman
June 10, 2014
Absolutely delicious! It was difficult toasting them, but worth the effort.

SuzanneM's Review

crusnock
February 12, 2014
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.

melindabush56's Review

TriciaB725
August 06, 2013
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!

lwright311's Review

JDagley
July 04, 2013
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.

jackie123463's Review

Freyjawaru
May 01, 2013
N/A

chikpea's Review

ShandelLynn
February 26, 2013
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.

crusnock's Review

Kate09
July 28, 2012
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.

dawnkreidler's Review

dmdnc08
May 30, 2012
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.