vegetable and rice burritos

...well a few tuesday nights ago was a very yummy supper but a messy one. i made Vegetable and Rice Burritos out of, once again, Cooking Light. i love mexican food, especially burritos, and especially when it's filled with veggies! now the reasons why they were so messy was because i used 4" tortillas instead of 7-8" tortillas. and the reason why i used such a small size was because we had mexican tortillas, like REAL mexican tortillas made in Mexico. they are sooo good! but they were much too small and they didn't hold the filling too well. so that is why my picture of them doesn't look too good, but trust me, they were tasty!

And for my garden:

i added some sweet potatoes on the left, and my onions and carrots have gotten much bigger, but the dog rolled on some of my onions:(

my potatoes!

green peppers and tomatoes

 and i added squash!

Vegetable and Rice Burritos

Ingredients:

4 teaspoons canola oil, divided
1/3 cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
2/3 cup water
1/4 teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
1/4 cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1 cup chopped onion  
1 cup sliced cremini mushrooms (i left these out, not a huge mushroom fan)
1/2 cup fresh corn kernels $

Click to see savi

1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
3/4 cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas (in my case 4" tortillas)
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)
Directions: 
1. 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.
2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
3. 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.
4. 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.