Vegetable burritos with cheese
Recipe by Michelle
4 teaspoons canola oil, divided
1/3 cup uncooked long-grain white rice
2/3 cup water
1/4 teaspoon salt, divided
1 tablespoon chopped jalapeño pepper (optional)
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 teaspoon garlic
1 cup sliced cremini mushrooms
1/2 cup fresh or frozen corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
3/4 cup halved grape tomatoes
4 (7- to 8-inch) tortillas
1 cup packed cheese (monterey jack, mozzarella, etc.)
1. Prepare rice according to package directions. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño if desired.
2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
3. Heat a large nonstick skillet over medium-high heat.
4. Add the remaining 1 tablespoon oil to pan; swirl to coat.
5. Add onion; sauté 2 minutes, stirring frequently.
6. Add garlic and mushrooms; sauté 1 minute, stirring frequently.
7. Add corn and zucchini; sauté 2 minutes, stirring frequently.
8. Add salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated.
9. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
10. Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border.
11. Top each tortilla with cheese, about rice mixture, and vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat.
12. OPTIONAL: Add burritos to pan, one at a time, seam side down; cook 1 minute on each side or until browned.
main courses, vegetarian September 23, 2012 02:57
Author myrecipes.com/recipe/veget...
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