As an avid lover of Mexican cuisine in any form I was very excited when I saw this recipe. Since I am constantly on the run, I love those go to meals that I can put together fast, but are home cooked and delicious! Burritos are usually not so healthy. Don't get me wrong, I have had my share of burritos in the past. These burritos are healthier, but are just as tasty!
So problem #1 with burritos is the
I made this even easier on myself and bought pre-chopped peppers, onions, and mushrooms and zucchini, but feel free to use whatever veggies you like. Since I will only need them for 3-4 portions, I would rather use pre-washed and pre-chopped to save myself some time! At some stores it is alot more expensive, but I got them pretty cheap at Whole Foods ( about $3 worth- enough for 4 burritos.) I also used whole wheat tortillas for these( taco size) and it was such a filling meal! I added some guacamole, Greek yogurt ( my new favorite faux sour cream)and low fat Mexican cheese and you are in business!
Cheesy Veggie & Quinoa Burrittos
- 4 teaspoons canola oil, divided
- 1/3 cup uncooked long-grain white/brown rice or quinoa ( I used quinoa)
- 1 teaspoon chopped garlic, divided
- 2/3 cup water
- 1/4 teaspoon salt, divided
- 1 tablespoon chopped jalapeño pepper
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped cilantro
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground red pepper
- 1 cup chopped onion
- 1 cup sliced cremini mushrooms
- 1/2 cup fresh corn kernels
- 1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
- 3/4 cup halved grape tomatoes
- 4 (7- to 8-inch) whole-wheat tortillas
- 4 ounces quesadilla cheese, shredded (about 1 cup packed)
- Cilantro leaves (optional)
- 1. Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
- Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
- 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. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.