Ingredients
1/3 cup chopped onion1 teaspoon canola oil1/2 cup diced sweet red pepper1/4 cup diced sweet yellow pepper1/4 cup diced green pepper1/2 teaspoon ground cumin2/3 cup cooked brown rice1/2 cup shredded cheddar cheese2 tablespoons cream cheese, cubed1/8 teaspoon salt1/8 teaspoon pepper2 flour tortillas (8 inches)Salsa, optional
Preparation
In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.
Place seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
