Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

Recipe by Cooking Light May 2016


Read the full recipe after the video.

Recipe Summary

24 mins
24 mins
Serves 8 (serving size: 1 burrito)


Ingredient Checklist


Instructions Checklist
  • Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).

  • Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.

  • Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.

  • Prepare rice according to package directions.

  • Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.

  • Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

Nutrition Facts

373 calories; fat 8.7g; saturated fat 3g; mono fat 3.4g; poly fat 1.1g; protein 17g; carbohydrates 58g; fiber 8g; cholesterol 14mg; iron 3mg; sodium 649mg; calcium 255mg.