Vegetable and Rice Burritos


  • 1/2 to 1 cup white rice
  • 1 1/2 tsp garlic, divided
  • 1/2 cup low-fat sour cream
  • 1tbsp chopped cilantro
  • 2 tsp fresh lemon juice
  • 1/8 tsp ground red pepper
  • 1 tsp canola oil
  • 1 lg red onion, diced
  • 1 cup cremini mushrooms, chopped
  • 2 ears fresh corn, removed from the cob
  • 1 small zucchini, quartered lengthwise and sliced
  • 1/4 tsp salt
  • 1 can diced tomatoes w/ green chiles
  • 10 lg whole wheat tortillas
  • 1 cup shredded queso fresco


  1. Prepare rice according to package directions with 1 tsp of garlic.
  2. Combine sour cream, cilantro, lemon juice, and red pepper in a small bowl, and set aside.
  3. Heat oil in a large nonstick skillet over med-high heat. Add onion and sauté for 2 minutes. Add remaining 1/2 tsp garlic and mushrooms. Sauté 1 minute, stirring frequently. Add corn and zucchini and sauté 2 minutes. Add salt and tomotoes. Cook until heated through. Scoop mixture into a bowl and wipe out pan.
  4. Warm tortillas according to package directions. Divide sour cream mixture evenly between tortillas. Top each with rice, cheese, and vegetable mixture and roll up.
  5. Return pan to medium heat. Place 2 burritos seam side down. Cook 1 minute on each side or until lightly browned. Repeat with remaining burritos.

Calories: 363

Fat: 12.4

Protein: 11

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