These colorful burritos are a definite palate pleaser. The Spanish rice gives it a little kick of spice, and you can always turn up the heat by adding jalapenos or green chile.
The main attraction for this meal is all of the wonderful vegetables. I thought they looked so pretty cooking:
As pretty as they looked in the skillet, they were just as delicious. And these burritos go great with a good margarita
Ingredients:
- 4 tortillas
- 2 cups Spanish Rice
- 1 red bell pepper, sliced lengthwise
- 1 green bell pepper, sliced lengthwise
- 1 yellow bell pepper, sliced lengthwise
- 1 zucchini squash, sliced crosswise and quartered
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 2 tablespoons olive oil
- 1/4 cup cheddar cheese
- In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, garlic, and zucchini. Cook over medium for about 10 minutes, stirring occasionally.
- Meanwhile, heat tortillas and set aside.
- Spoon a quarter of the Spanish rice on the center of each tortilla, followed by the cooked vegetables. Top with spinach and cheese. Roll in to a burrito. Serve with optional sour cream or guacamole.
If you have left over vegetables, they are great the next morning in an omelet!
