Chile-Cheese Rice Burritos
- Cooking spray
- 1/2 cup shredded zucchini
- 1/2 cup thinly sliced green onions
- 1 cup hot cooked rice
- 1/4 cup shredded Monterey Jack cheese with jalapeño peppers — (1 ounce)
- 1 tablespoon canned chopped green chiles
- 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
- 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.
