Chili Cheese Rice Burritos Recipe
Servings: 2
Ingredients
- Cooking spray
- 1/2 c. shredded zucchini
- 1/2 c. thinly sliced green onions
- 1 c. warm cooked rice
- 1/4 c. (1 oz) shredded Monterey Jack cheese with jalapeno peppers
- 1 Tbsp. canned minced green chilies
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 c. fat-free lowfat sour cream
- 2 x (8-inch) flour tortillas
- 1/2 c. shredded iceberg lettuce
- 1/2 c. diced tomato
- 2 Tbsp. bottled salsa
Directions
- 1. Place a nonstick skillet coated with cooking spray over medium-high heat till warm. Add in zucchini and onions; saute/fry 3 min or possibly till tender. Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in lowfat sour cream.
- 2. Hot tortillas according to package directions. Spoon half of rice mix 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 Tbsp. salsa).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 2 servings | |
| Calories 240 | |
| Calories from Fat 93 | 39% |
| Total Fat 10.53g | 13% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 465mg | 19% |
| Potassium 381mg | 11% |
| Total Carbs 29.24g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.59g | 2% |
| Protein 7.74g | 12% |
