Veggie and Rice Burritos with Quesadilla Cheese: A Wholesome and Flavorful Vegetarian Dish

This delicious and easy-to-make vegetarian recipe is filled with fresh veggies, fluffy rice, and melted quesadilla cheese. Perfect for a quick lunch or dinner!

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Vegetable and Rice Burritos
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These Vegetable and Rice Burritos with Quesadilla Cheese are a delicious and satisfying vegetarian meal that can be prepared in just 30 minutes. This recipe combines fluffy rice, fresh veggies, and melted quesadilla cheese for a wholesome and flavorful dish that is sure to please everyone.

To start, cook the rice with garlic and jalapeño pepper for added flavor. While the rice is cooking, sauté the veggies in a large nonstick skillet until they are tender and heated through. The combination of onion, mushrooms, corn, zucchini, and grape tomatoes provides a variety of textures and flavors to the dish.

Once the rice and veggies are cooked, it’s time to assemble the burritos. Spread a thin layer of a sour cream mixture flavored with cilantro, lemon juice, and ground red pepper on each tortilla. Top each tortilla with shredded quesadilla cheese, rice, and veggies. Then roll up the tortillas jelly-roll style, leaving a 1/2-inch border.

To cook the burritos, heat a nonstick skillet over medium heat and cook the burritos for 1 minute on each side or until browned. Garnish with chopped parsley or cilantro leaves if desired.

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This vegetarian recipe is not only delicious but also a great source of protein, fiber, and essential vitamins and minerals. The fresh veggies provide a variety of nutrients, while the whole-wheat tortillas and brown rice add fiber and complex carbohydrates to the dish.

To make this recipe even healthier, consider swapping the sour cream for Greek yogurt and reducing the amount of cheese. You can also experiment with different veggies, such as bell peppers, spinach, or broccoli, to create your own unique flavor combination.

Food safety is also an important consideration when preparing any recipe. When handling raw vegetables and poultry, it is important to wash your hands and utensils thoroughly to avoid cross-contamination. Make sure to cook the rice and vegetables to the recommended temperature to ensure that they are safe to eat.

In conclusion, these vegetable and rice burritos with quesadilla cheese are a tasty and nutritious Mexican recipe for a quick and easy meal. With a variety of fresh veggies, fluffy rice, and melted cheese, this dish is sure to be a crowd-pleaser. So, try this recipe today and enjoy a delicious and wholesome meal that can be made in just 30 minutes!

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Vegetable and Rice Burritos with Quesadilla Cheese

Cheesy bean and rice burritos are perfect for an easy, wholesome hot vegetarian lunch or dinner with little effort but big flavor.
Course Main Dish
Cuisine Mexican
Keyword Burrito
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 360kcal
Author Mike Gonzalez

Ingredients

  • 4 tsp canola oil divided
  • cup uncooked long-grain white rice
  • 1 tsp chopped garlic divided
  • cup water
  • ¼ tsp salt divided
  • 1 tbsp chopped jalapeño pepper
  • ¼ cup reduced-fat sour cream
  • 1 tbsp chopped cilantro
  • 1 tsp lemon juice
  • 1 tsp ground red pepper
  • 1 cup chopped onion
  • 1 cup sliced cremini mushrooms
  • ½ cup fresh corn kernels
  • 1 small zucchini halved lengthwise and sliced (about 3/4 cup)
  • ¾ cup halved grape tomatoes
  • 4 7- to 8-inch whole-wheat tortillas
  • 4 ounces quesadilla cheese shredded (about 1 cup packed)
  • chopped parsley optional

Instructions

  • 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.

Nutrition

Calories: 360kcal

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

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