Veggie Burritos

Veggie Burritos

Serves 4



    • 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

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