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Veggie and Rice Burrito

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Veggie and Rice Burrito

4 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Veggie and Rice Burrito
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 613kcal


  • 1 1/2 tablespoon olive oil
  • 2 clove garlic
  • 1 cup brown rice, raw
  • 2/3 cup water
  • 1/4 cup sour cream
  • 1 tablespoon cilantro
  • 1 medium lemon
  • 1 medium onion
  • 1 medium zucchini
  • 1/4 teaspoon salt
  • 1 cup cherry tomatoes
  • 4 medium tortilla, whole wheat
  • 1 cup cheddar cheese, shredded

Serve With

  • 4 medium pear


  • Heat a small saucepan over medium-high heat. Add 1/2 tablespoon oil; swirl to coat.
  • Mince or press each garlic clove and set aside separately–you will need each clove at a different time. Chop onion and zucchini; halve or quarter tomatoes.
  • Add rice and 1 clove garlic to the hot oil and sauté for 1 minute, stirring constantly.
  • Add water and bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat, let stand for 10 minutes, then fluff with a fork.
  • Meanwhile, combine sour cream, chopped cilantro, and juice from the lemon in a small bowl.
  • Heat a large nonstick skillet over medium-high heat. Add the remaining oil; swirl to coat.
  • Add onion to hot skillet and sauté for a couple of minutes, stirring frequently.
  • Add remaining garlic clove to the skillet and sauté 1 minute more, stirring frequently.
  • Add zucchini and sauté 2 more minutes, continuing to stir.
  • Add in salt and tomatoes, then sauté 30 seconds more until tomatoes are heated through.
  • Remove vegetable mixture from pan, then wipe pan clean with a paper towel. Heat again over medium.
  • Warm tortillas according to package directions.
  • Divide sour cream mixture evenly among tortillas, spreading into a thin layer and leaving a 1/2-inch border around the edge.
  • Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture; roll up tightly.
  • Add 2 burritos to the pan, seam side down; cook 1 minute per side or until browned. Repeat with remaining burritos.
  • Garnish with additional cilantro leaves if desired. and serve with sliced pears on the side.
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Calories: 613kcal | Carbohydrates: 92g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 567mg | Fiber: 13g | Sugar: 23g

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