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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Diners meet up with plenty of flavor when they dig into Marian Platt's meatless mainstay that's bursting with cheese, rice, onion and peppers. These burritos are a fun change of pace from traditional sandwiches, she notes from Sequim, Washington. Ingredients:
1 medium onion, chopped |
1 tablespoon canola oil |
2 medium sweet red peppers, diced |
1 medium sweet yellow pepper, diced |
1 medium green pepper, diced |
2 teaspoons ground cumin |
2 cups cooked brown rice |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
3 ounces fat-free cream cheese, cubed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 flour tortillas (10 inches), warned |
salsa, optional |
Directions:
1. In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper.
2. Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired. Yield: 6 servings.
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