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Chili-Cheese Rice Burritos




Source of Recipe


Internet


List of Ingredients




Cooking spray
1/2 cup shredded zucchini
1/2 cup thinly sliced green onions
1 cup hot cooked rice
1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeno peppers
1 tablespoon canned chopped green chilies
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free sour cream
2 (8-inch) flour tortillas
1/2 cup shredded iceberg lettuce
1/2 cup diced tomato
2 tablespoons bottled salsa


Recipe



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 tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up. Serve with salsa
Yield: 2 servings (serving size: 1 burrito and 1 tablespoon salsa)