1 zucchini or summer squash, halved lengthwise and sliced
5 oz greens
1 cup grape tomatoes, halved
4 multi-grain tortillas
4 oz quesadilla cheese, shredded
Instructions
Heat a small saucepan over medium-high heat. Add 1 tsp canola
oil to pan, swirling to coat. Add the rice and 1/2 tsp garlic. Saute
for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 tsp
salt. Bring to a boil, then cover, reduce heat to low and simmer for
15 minutes. Remove from the heat and let stand for 10 minutes.
Fluff with a fork and stir in the jalapeno.
Meanwhile, combine the Greek yogurt, chopped cilantro, lemon
juice, and cayenne pepper in a small bowl. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the
remaining 1 tbsp oil to the pan, swirling to coat. Add the onion and
saute for 2 minutes, stirring frequently. Add the remaining 1/2 tsp
garlic and mushrooms. Saute for 1 minute, stirring frequently. Add
the corn and zucchini and saute for 2 minutes, stirring frequently.
Add the greens and saute until wilted and tender.
Add tomatoes and saute for 30 seconds or until thoroughly heated.
Season with salt to taste. Remove the vegetable mixture from the
pan and wipe the pan clean with a paper towel.
Heat the tortillas according to the package directions. Divide the
Greek yogurt mixture evenly among the tortillas, spreading it into a
thin layer, leaving a 1/2-inch border. Top each tortilla with 1 oz
cheese, about 1/4 cup of the rice mixture, and 1/4 of the vegetable
mixture. Roll up each tortilla jelly-roll style and fold in the ends.
Return the skillet to medium heat. Add 2 burritos to the pan, seam
side down, and cook 1 minute on each side or until browned.
Repeat procedure with remaining burritos.
Originally Submitted
1/28/2015
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