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Jicama Burritos

Diet.Chef's picture
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Peeled chopped jicama 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Cumin seeds 1 Teaspoon
  Cooked brown rice 1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)
  Shredded 40% less fat cheddar cheese 5 Ounce (1 1/4 Cup)
  Shredded carrot 1 Cup (16 tbs)
  Chopped seeded tomato 1⁄2 Cup (8 tbs)
  8 inch flour tortillas 6
  No salt added salsa 1⁄2 Cup (8 tbs) (Commercial One)
  Non-fat sour cream 3⁄4 Cup (12 tbs)

Coat a medium nonstick skillet with cooking spray; add oil.
Place over medium heat until hot.
Add jicama, and saute 3 minutes.
Add onion and cumin seeds; saute 5 minutes or until vegetables are tender.
Remove from heat; stir in brown rice, cheese, carrot, and tomato.
Spoon jicama mixture evenly down center of each tortilla.
Roll up tortillas, and place seam side down in a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cover and bake at 425° for 15 minutes or until thoroughly heated.
Transfer to individual serving plates.
Top each with 1 tablespoon plus 1 teaspoon salsa and 2 tablespoons sour cream

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