Vegetable and Rice Burritos with Quesadilla Cheese

Name: Vegetable and Rice Burritos with Quesadilla Cheese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 teaspoons canola oil, divided; 1 Tbsp chopped cilantro; 237 milliliters sliced cremini mushrooms; 118 milliliters fresh corn kernels; 1 teaspoon chopped garlic, divided; 177 milliliters halved grape tomatoes; 0 teaspoons ground red pepper; 1 Tbsp chopped jalapeño pepper; 1 teaspoon fresh lemon juice; 59 milliliters reduced-fat sour cream; 237 milliliters chopped onion; 237 milliliters ounces quesadilla cheese, shredded (about packed); 0 teaspoons salt, divided; 4 8-inchs (7- to 8-inch) whole-wheat tortillas; 158 milliliters water; 79 milliliters uncooked long-grain white rice; 177 milliliters small zucchini, halved lengthwise and sliced (about

Vegetable and Rice Burritos with Quesadilla Cheese requires approximately 40 minutes from start to finish. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 503 calories, 23g of protein, and 24g of fat. This recipe serves 4. It is a good option if you're following a gluten free diet. 1 person found this recipe to be flavorful and satisfying. It works well as an affordable main course. Head to the store and pick up garlic, lemon juice, onion, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

Heat a small saucepan over medium-high heat.

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Sauce Pan

Add 1 teaspoon canola oil to pan; swirl to coat.

Ingredients you will need

Canola Oil

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Frying Pan

Add rice and 1/2 teaspoon garlic; saut for 1 minute, stirring constantly.

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Garlic

Rice

Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

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Water

Salt

Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeo.

Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.

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Red Pepper

Sour Cream

Cilantro

Juice

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Bowl

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add the remaining 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; saut 2 minutes, stirring frequently.

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Onion

Add remaining 1/2 teaspoon garlic and mushrooms; saut 1 minute, stirring frequently.

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Mushrooms

Garlic

Add corn and zucchini; saut 2 minutes, stirring frequently.

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Zucchini

Corn

Add remaining 1/8 teaspoon salt and tomatoes; saut 30 seconds or until tomatoes are thoroughly heated.

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Tomato

Salt

Remove vegetable mixture from pan. Wipe pan clean with a paper towel.

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Vegetable

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Paper Towels

Frying Pan

Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture.

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Sour Cream

Tortilla

Vegetable

Cheese

Spread

Rice

Roll up each, jelly-roll fashion. Return skillet to medium heat.

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Jelly

Roll

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Frying Pan

Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos.

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Frying Pan

Garnish with cilantro leaves, if desired.

Ingredients you will need

Fresh Cilantro

Equipment

Ingredients

Servings:

4teaspoons

canola oil, divided 1Tbsp

chopped cilantro 237milliliters

sliced cremini mushrooms 118milliliters

fresh corn kernels 1teaspoon

chopped garlic, divided 177milliliters

halved grape tomatoes 0teaspoons

ground red pepper 1Tbsp

chopped jalapeño pepper 1teaspoon

fresh lemon juice 59milliliters

reduced-fat sour cream 237milliliters

chopped onion 237milliliters

ounces quesadilla cheese, shredded (about packed)0teaspoons

salt, divided 48-inchs

(7- to 8-inch) whole-wheat tortillas 158milliliters

water 79milliliters

uncooked long-grain white rice 177milliliters

small zucchini, halved lengthwise and sliced (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.