Chile-Cheese Rice Burritos

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon chilis green canned chopped
• 1 cup rice hot cooked
• 2 8-inch flour tortilla ()
• 0.5 cup spring onion thinly sliced
• 0.5 cup lettuce shredded
• 1 ounce monterrey jack cheese shredded with jalapeño peppers
• 2 tablespoons salsa 
• 0.3 teaspoon salt 
• 0.3 cup cream fat-free sour
• 0.5 cup tomatoes diced
• 0.5 cup zucchini shredded

Equipment

• frying pan

Directions

1. Place a nonstick skillet coated with cooking spray over medium-high heat until hot.
2. Add zucchini and onions; saut 3 minutes or until tender. Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly.
3. Remove from heat; stir in sour cream.
4. Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up.
5. Serve with salsa.