Chile Cheese Rice Burritos


Recipe courtesy Juan Carlos Cruz





6 (6-inch) flour tortillas

Non-stick cooking spray

1 1/2 cups shredded zucchini

1 (4-ounce) can chopped green chiles

1 1/2 cups thinly sliced green onions

1 cup cooked rice

3/4 cup shredded fat-free pepper jack cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup fat-free sour cream

1 1/2 cups shredded lettuce

1 tomato, thinly sliced

6 tablespoons salsa



Preheat the oven to 250 degrees F.

Warm tortillas in oven.


While tortillas are warming, heat a non-stick skillet coated with cooking spray over medium-high heat until hot. Add zucchini, chiles, and green onions and saute for 3 minutes or until tender. Stir in the rice, cheese, salt, and pepper and cook for 1 minute, stirring constantly. Remove from heat and stir in the sour cream.


Fill warmed tortillas with rice mixture. Top with lettuce and tomato. Roll up the burrito and serve with salsa.