Family Favorite Veggie Burritos
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
Ingredients
- 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
Directions
- 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.
- 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
