Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

• 4 teaspoons canola oil divided
• 1 tablespoon cilantro leaves chopped
• 1 cup cremini mushrooms sliced
• 0.5 cup corn kernels fresh
• 1 teaspoon garlic divided chopped
• 0.8 cup grape tomatoes halved
• 0.1 teaspoon ground pepper red
• 1 tablespoon jalapeno chopped
• 1 teaspoon juice of lemon fresh
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 cup onion chopped
• 1 cup mexican blend cheese shredded packed
• 0.3 teaspoon salt divided
• 4 8-inch tortillas whole-wheat ()
• 0.7 cup water 
• 0.3 cup rice long-grain white uncooked
• 0.8 cup zucchini halved lengthwise sliced

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Heat a small saucepan over medium-high heat.
2. Add 1 teaspoon canola oil to pan; swirl to coat.
3. Add rice and 1/2 teaspoon garlic; saut for 1 minute, stirring constantly.
4. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
5. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeo.
6. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
7. Heat a large nonstick skillet over medium-high heat.
8. Add the remaining 1 tablespoon oil to pan; swirl to coat.
9. Add onion; saut 2 minutes, stirring frequently.
10. Add remaining 1/2 teaspoon garlic and mushrooms; saut 1 minute, stirring frequently.
11. Add corn and zucchini; saut 2 minutes, stirring frequently.
12. Add remaining 1/8 teaspoon salt and tomatoes; saut 30 seconds or until tomatoes are thoroughly heated.
13. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
14. 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.
15. Roll up each, jelly-roll fashion. Return skillet to medium heat.
16. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos.
17. Garnish with cilantro leaves, if desired.