Vegetable And Rice Burritos With Quesadilla Cheese Recipe

Name: Vegetable And Rice Burritos With Quesadilla Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons canola oil, divided; 1/3 cup uncooked long-grain white rice; 1 teaspoon chopped garlic, divided; 2/3 cup water; 1/4 teaspoon salt, divided; 1 tablespoon chopped jalapeno pepper; 1/4 cup reduced-fat sour cream; 1 tablespoon chopped cilantro; 1 teaspoon fresh lemon juice; 1/8 teaspoon ground red pepper; 1 cup chopped onion; 1 cup sliced cremini mushrooms; 1/2 cup fresh corn kernels; 1 small zucchini, halved lengthwise and sliced (about 3/4 cup); 3/4 cup halved grape tomatoes; 4 (7- to 8-inch) whole-wheat tortillas; 4 ounces quesadilla cheese, shredded (about 1 cup packed); Cilantro leaves (optional)

Servings: persons

4 teaspoons canola oil, divided
1/3 cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
2/3 cup water
1/4 teaspoon salt, divided
1 tablespoon chopped jalapeno pepper
1/4 cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
1/2 cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
3/4 cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

1
Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; saute for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeno.
2
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
3
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; saute 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; saute 1 minute, stirring frequently. Add corn and zucchini; saute 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; saute 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
4
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 4 teaspoons canola oil, divided, 1/3 cup uncooked long-grain white rice, 1 teaspoon chopped garlic, divided, 2/3 cup water, and more.

Yes, Vegetable And Rice Burritos With Quesadilla Cheese 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.

Vegetable And Rice Burritos With Quesadilla Cheese

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