Chile Cheese Rice Burritos Recipe

Name: Chile Cheese Rice Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-inch) flour tortillas; Non-stick cooking spray; 1 1/2 cups shredded zucchini; 1 (4-ounce) can chopped green chiles; 1 1/2 cups thinly sliced green onions; 1 cup cooked rice; 3/4 cup shredded fat-free pepper jack cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup fat-free sour cream; 1 1/2 cups shredded lettuce; 1 tomato, thinly sliced; 6 tablespoons salsa

Servings: persons

6 (6-inch) flour tortillas
Non-stick cooking spray
1 1/2 cups shredded zucchini
1 (4-ounce) can chopped green chiles
1 1/2 cups thinly sliced green onions
1 cup cooked rice
3/4 cup shredded fat-free pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free sour cream
1 1/2 cups shredded lettuce
1 tomato, thinly sliced
6 tablespoons salsa

1
Preheat the oven to 250 degrees F.
2
Warm tortillas in oven.
3
While tortillas are warming, heat a non-stick skillet coated with cooking spray over medium-high heat until hot.
4
Add zucchini, chiles, and green onions and saute for 3 minutes or until tender.
5
Stir in the rice, cheese, salt, and pepper and cook for 1 minute, stirring constantly.
6
Remove from heat and stir in the sour cream.
7
Fill warmed tortillas with rice mixture.
8
Top with lettuce and tomato.
9
Roll up the burrito and serve with salsa.

942

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 (6-inch) flour tortillas, Non-stick cooking spray, 1 1/2 cups shredded zucchini, 1 (4-ounce) can chopped green chiles, and more.

Yes, Chile Cheese Rice Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Cheese Rice Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions