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Chile-Cheese Rice Burritos
Servings 2
Calories 143 kcal
Ingredients
- 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
Instructions
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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.
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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.
