Veggie Stuffed Burritos

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

1. 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.
2. Meanwhile, heat tortillas and set aside.
3. 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!