Sometimes I like to have a burrito without meat and instead just pack it full of vegetables. This recipe is one of my favorites. I made it one night when I didn’t have any meat out for dinner and it has become one of our favorites. The burrito made with summer vegetables is such a nice meal on a warm evening. I even fry all the ingredients outside on my stove so I don’t have to worry about heating up the kitchen and warm my No Fat Bandoritta Tortillas on the grill (warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking while you roll them up). Enjoy! For comments/questions write email@example.com
Veggie Style Burrito
1/3 cup uncooked long grain white rice
1 tsp. chopped garlic
2/3 cup water
1 Tlb. chopped jalapeno pepper
1/4 cup low fat or no fat sour cream
3 Tlb. chopped cilantro
1 Tlb fresh lemon juice
1/2 tsp. ground red pepper
1 cup chopped onion
1 cup sliced cremii mushrooms (I also like to use portabella)
1/2 cup corn kernels
1 small zucchini, halved lengthwise and sliced (3/4 cup)
3/4 cup halved grape tomatoes
4 8″ no fat Bandoritta Tortillas
4 oz shredded no fat mozz cheese
1 oz shredded quesadilla cheese
1/8 tsp. salt
Heat a small saucepan over medium heat. Spray with olive oil, add rice and 1/2 tsp garlic, saute for 1 minutes, stirring constantly. Add 2/3 cup water and 1/8 tsp. salt, bring to a boil. Cover the pan and reduce heat. Simmer for about 15 minutes, remove from the heat and let stand for 10 minutes covered. Fluff with a fork and stir in jalapeno.
Combine sour cream, chopped cilantro, juice and red pepper ina small bow.
In a skillet that has been sprayed with olive oil Pam, place over medium heat. Add onion, saute 2 minutes stirring frequently. Add remaining 1/2 tsp garlic,and mushrooms. Saute 1 minute, add corn and zucchini, saute 2 more minutes stirring frequently. Add tomatoes and saute for 30 seconds.Remove vegetable mixture from the pan. Wipe the pan out with a paper towel. You can warm your tortilla up in the pan or you can use the microwave, which ever you feel comfortable with. Just do not over warm them! Divide sou cream mixture evenly among tortillas, spread to a thin layer, leaving a bout 1/2 inch border. Top with 1/4 cup cheese, about 1/4 cup of rice mixture and 1/2 cup vegetable mixture. Roll and serve with salsa on the side – Delish!