Great low calorie dinner- Vegetable and Rice Burritos

I have Cooking Light magazine delivered to my house every month (thanks to Matt- I got it as a birthday present last year). The magazine often features low calorie versions of popular foods, such as mac and cheese and burgers in addition to some more high brow fare (salads with veggies and nuts for example, lot of fish recipes, and they really seem to love gruyere cheese). The magazine usually has 20-30 recipes in it, of which 1-5 are vegetarian (because, let's face it, most people eat meat). As most of you know, Matt is a vegetarian, so we usually eat vegetarian fare because it doesn't make sense to cook two separate dinners (although you can bet that I eat meat most of the times that we go out to eat!).

I clipped a recipe for vegetable and rice burritos with quesadilla cheese out of May 2012's Cooking Light, and we ate it for dinner this evening. The recipe isn't really classic Mexican- closer to what you would get if you ordered a veggie burrito in a pub, but it was still really good. I added some chili powder, cayenne pepper, and cumin to Matt's (because he prefers spicy food), but made mine without. Also, we substituted brown rice for white rice and sharp cheddar for quesadilla cheese (because that's what we had in the house). The meal can be made for under $15 and if paired with a hearty salad can easily be a light summer dinner (each burrito is about 380 cal).