Chili Cheese Rice Burritos

If anyone is like me right now, you need creative ways to use those truckloads of zucchini coming out of your garden. I can't remember where I found this recipe but we love it. You can't even tell the zucchini is in it.

6 (6-inch) flour tortillas
Non-stick cooking spray
1 1/2 cups shredded zucchini
1 (4-ounce) can chopped green chile
1 1/2 cups thinly sliced green onions
1 cup cooked rice
3/4 cup shredded pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free sour cream
1 1/2 cups shredded lettuce
1 tomato, thinly sliced
6 tablespoons salsa

Preheat the oven to 250 degrees F.
Warm tortillas in oven.
While tortillas are warming, heat a non-stick skillet coated with cooking spray over medium-high heat until hot. Add zucchini, chile, and green onions and sauté for 3 minutes or until tender. Stir in the rice, cheese, salt, and pepper and cook for 1 minute, stirring constantly. Remove from heat and stir in the sour cream. Fill warmed tortillas with rice mixture. Top with lettuce and tomato. Roll up the burrito and serve with salsa.