Chile-Cheese Rice Burritos

Chile-Cheese Rice Burritos
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup hot cooked rice
  • ½ cup shredded zucchini
  • ¼ cup fat-free sour cream
  • 1 tablespoon canned chopped green chiles
  • 2 tablespoons bottled salsa
  • 1/8 teaspoon black pepper
  • ½ cup shredded iceberg lettuce
  • + 6 more ingredients
    • ¼ teaspoon salt
    • ½ cup thinly sliced green onions
    • ½ cup diced tomato
    • Cooking spray
    • 2 (8-inch) flour tortillas
    • ¼ cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender. Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream. Warm tortill...

View full recipe at My Recipes

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