Now that it’s back-to-school time, more of us are facing dinner challenges with our busier schedules. Although it is easy for many of us to turn to takeout and drive-thru restaurants, it’s important to remember that dinner doesn’t have to be difficult.

Key to the Quick Burrito
Keep foods such as tortillas, rice, canned beans, jarred salsa and low-fat cheese on hand for fast and simple meals, and remember to incorporate plenty of fruits and vegetables – they’re full of nutrients and promote good health.

A Family Favorite
Eating family meals together can help children develop healthier eating patterns and do better in school. This is a great time to connect with family members and enjoy wonderful food.

This recipe will have your family rushing to the dinner table

Veggie Burritos
Serves 4


  • Cooking spray
  • 1 cup shredded zucchini
  • 1 cup thinly sliced green onions
  • 2 cup chili beans
  • 2 cup hot cooked Spanish rice
  • ½ cup (1 ounce) shredded reduced-fat cheddar cheese
  • 2 tablespoon canned chopped green chilies
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup reduced-fat sour cream
  • 4 (8-inch) whole wheat flour tortillas
  • 1 cup shredded romaine lettuce
  • 1 cup diced tomato
  • 4 tablespoons salsa


  1. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender. Stir in beans, rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.
  2. Warm tortillas according to package directions. Divide rice and bean mixture into 4 equal parts and spoon down center of each tortilla. Top each with quarter of lettuce and tomato; roll up. Serve with salsa.

Serving Size: 1 burrito and 1 tablespoon salsa

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