When it comes to food - looks aren't everything but they do play a big role in how we perceive our food. We eat more with our eyes than we actually realize. Studies show that when food is presented in a beautiful and aesthetically pleasing way, we're much more likely to have a positive response to the flavor. Keep that in mind when you read through this recipe on Vegetable and Rice Burritos with Quesadilla Cheese. My burritos completely fell apart and they didn't look very appealing but they did taste good - you'll just have to take my word for it.
This recipe came from the May issue Cooking Light magazine.
Vegetable and Rice Burritos with Quesadilla Cheese
4 teaspoons canola oil
1/3 cup long grain white rice
1 teaspoon chopped garlic
2/3 cup water
1/4 teaspoon salt
1 Tablespoon jalapeno, chopped
1/4 reduced fat sour cream
1 Tablespoon cilantro, chopped
1 teaspoon lemon juice
1/8 teaspoon red pepper flakes
1 cup chopped onion
1 cup sliced mushrooms
1/2 cup fresh corn (I used frozen)
1 small zucchini, halved and sliced
3/4 cup halved grape tomatoes
4 whole wheat tortillas
4 ounces quesadilla cheese
Combine sour cream, cilantro, lemon juice and red pepper flakes. (I added the jalapeno to sour cream mixture.)
Heat 1 teaspoon oil in saucepan. Add rice and 1/2 teaspoon garlic to pan. Saute 1 minute. Add 2/3 cup water and 1/8 teaspoon salt. Bring to a boil, cover and reduce heat and simmer 15 minutes. Fluff with a fork. Stir in jalapeno. (optional)
Heat 1 Tablespoon of oil in skillet. Add onion and cook 2 minutes.
Add 1/2 teaspoon garlic and mushrooms and saute 1 minute.
Add corn and zucchini and saute 2 minutes.
Add 1/8 teaspoon salt and tomatoes ad saute 30 seconds. (I also added 1/2 cup chopped cooked chicken.)
Remove vegetable mixture from pan and wipe skillet clean.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas.
Top each tortilla with rice.
Divide vegetable mixture evenly among tortillas.
Roll up jelly roll style. (This is where things fell apart for me - literally.)
I should have known when I opened the package of tortillas that they were not fresh enough to fold or roll. (They were all stuck together.) They did exactly what I though they were going to do - they all cracked and tore when I tried to fold them.
Heat remaining oil in skillet and brown each burrito in skillet.
My husband really liked these burritos which surprised me because they were loaded with vegetables. I guess these burritos were a lot like him, rough and tough on the outside but tender on the inside. (Did I really just compare my husband to a burrito? It was intended to be a compliment.)
Ciao!
Vegetable and Rice Burritos with Quesadilla Cheese
4 teaspoons canola oil
1/3 cup long grain white rice
1 teaspoon chopped garlic
2/3 cup water
1/4 teaspoon salt
1 Tablespoon jalapeno, chopped
1/4 reduced fat sour cream
1 Tablespoon cilantro, chopped
1 teaspoon lemon juice
1/8 teaspoon red pepper flakes
1 cup chopped onion
1 cup sliced mushrooms
1/2 cup fresh corn (I used frozen)
1 small zucchini, halved and sliced
3/4 cup halved grape tomatoes
4 whole wheat tortillas
4 ounces quesadilla cheese
Heat 1 teaspoon oil in saucepan. Add rice and 1/2 teaspoon garlic to pan. Saute 1 minute. Add 2/3 cup water and 1/8 teaspoon salt. Bring to a boil, cover and reduce heat and simmer 15 minutes. Fluff with a fork. Stir in jalapeno. (optional) Combine sour cream, cilantro, lemon juice and red pepper flakes. (I added the jalapeno to sour cream mixture.) Heat 1 Tablespoon of oil in skillet. Add onion and cook 2 minutes. Add 1/2 teaspoon garlic and mushrooms and saute 1 minute. Add corn and zucchini and saute 2 minutes. Add 1/8 teaspoon salt and tomatoes ad saute 30 seconds. (I also added 1/2 cup chopped cooked chicken.) Remove vegetable mixture from pan and wipe skillet clean. Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas. Top each tortilla with rice. Divide vegetable mixture evenly among tortillas. Roll up jelly roll style. (This is where things fell apart for me - literally.) Heat remaining oil in skillet and brown each burrito in skillet. Serve with quesadilla cheese.
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