Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 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.

Robin Bashinsky
Recipe by Cooking Light May 2016

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Read the full recipe after the video.

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 8 (serving size: 1 burrito)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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