Chile Cheese Rice Burritos
|Cooking spray||1 Tablespoon|
|Shredded zucchini||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs), cooked without salt or fat|
|Shredded monterey jack cheese with jalapeno peppers||1 Ounce (1/4 Cup)|
|Canned diced green chiles||1 Tablespoon, canned|
|30% less fat sour cream||1⁄4 Cup (4 tbs) (Such As Breakstone)|
|8 inch flour tortillas||2|
|Thinly sliced lettuce||1⁄2 Cup (8 tbs)|
|Diced tomato||1⁄2 Cup (8 tbs)|
1. Coat a nonstick skillet with cooking spray, and place over medium-high heat until hot. Add zucchini and green onions; saute 3 minutes or until tender. Stir in rice and next 4 ingredients; cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.
2. 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.