Vegetable and Rice Burritos with Quesadilla Cheese

Another oh so yummy recipe from my Cooking Light magazine! For the kids instead of burritos I used the same filling but rolled it into taquitos, sprayed with Pam, sprinkled some salt on top and then baked until crispy. Finger foods always win with Brady and Emily, and they have eaten all the veggies before they knew what it was they were eating. Yeah tortillas!

Ingredients:
4 tsp canola oil
1/3 cup uncooked basmati rice
2 cloves minced garlic
1/4 tsp salt
1 jalapeno seeded and diced
1/4 low fat sour cream
1 TBS chopped fresh cilantro
1 tsp fresh lemon juice
1/8 tsp ground red pepper
1 cup chopped sweet onion
1 cup sliced mushrooms
1/2 cup corn kernels
1 small zucchini halved and sliced
3/4 cup grape tomatoes quartered
1/2 bell pepper
4 tortillas (kids got whole wheat and we used jalepeno cheddar)
4 oz quesadilla cheese

Directions:
1. Heat a small saucepan over medium-high heat. Add 1 tsp canola oil, dried rice, 1 garlic clove and diced jalapeno. Saute for 1-2 minutes and then cook rice per directions (I threw it in my rice cooker).

2. Combine sour cream, chopped cilantro, lemon juice and red pepper in a bowl. Mix and place in fridge until ready to use.

3. Heat a large skillet over medium-high heat. Add remaining 1 TBS oil and swirl. Add onion; saute for 2 minutes. Add second clove of garlic and mushrooms; saute 1 minute. Add corn, zucchini, tomatoes, bell pepper and salt and saute until veggies reach desired tenderness.

4. Microwave tortillas to warm them up so they are easier to fold. Divide sour cream mixture evenly on tortillas, divide rice, divide veggies and top with cheese. Roll like a jelly roll and return to skillet on medium-high heat. Seam side down brown burritos about 1 minute per side. Serve.

We enjoyed these with a side of black beans. It is always nice to have a meatless night...