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4 teaspoons canola oil, divided? cup uncooked long-grain white rice1 teaspoon chopped garlic, divided? cup water¼ teaspoon salt, divided1 tablespoon chopped jalapeño pepper¼ cup reduced-fat sour cream1 tablespoon chopped cilantro1 teaspoon fresh lemon juice? teaspoon ground red pepper1 cup chopped onion1 cup sliced cremini mushrooms½ cup fresh corn kernels1 small zucchini, halved lengthwise and sliced (about ¾ cup)¾ cup halved grape tomatoes4 (7- to 8-inch) whole-wheat tortillas4 ounces quesadilla cheese, shredded (about 1 cup packed)Cilantro leaves (optional)Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and ½ teaspoon garlic; sauté for 1 minute, stirring constantly. Add ? cup water and ? 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.Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.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 ½ teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining ? 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.Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a ½-inch border. Top each tortilla with ¼ cup cheese, about ¼ cup rice mixture, and about ½ 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.
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