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Chile Cheese Rice Burritos

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  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
  Salsa 2 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 876 Calories from Fat 320

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 12.1 g60.7%

Trans Fat 0 g

Cholesterol 51 mg17%

Sodium 1517.8 mg63.2%

Total Carbohydrates 113 g37.8%

Dietary Fiber 6.1 g24.4%

Sugars 6 g

Protein 24 g48.7%

Vitamin A 90.8% Vitamin C 83.6%

Calcium 36.3% Iron 25.5%

*Based on a 2000 Calorie diet

Chile Cheese Rice Burritos Recipe