Veggie Burritos
Serves 4
Ingredients
- Cooking spray
- 1 cup shredded zucchini
- 1 cup thinly sliced green onions
- 2 cup chili beans
- 2 cup hot cooked Spanish rice
- ½ cup (1 ounce) shredded reduced-fat cheddar cheese
- 2 tablespoon canned chopped green chilies
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup reduced-fat sour cream
- 4 (8-inch) whole wheat flour tortillas
- 1 cup shredded romaine lettuce
- 1 cup diced tomato
- 4 tablespoons salsa
Directions
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 beans, 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. Divide rice and bean mixture into 4 equal parts and spoon down center of each tortilla. Top each with quarter of lettuce and tomato; roll up. Serve with salsa.
Serving Size: 1 burrito and 1 tablespoon salsa