Ingredients
1 medium onion, chopped1 tablespoon canola oil2 medium sweet red peppers, diced1 medium sweet yellow pepper, diced1 medium green pepper, diced2 teaspoons ground cumin2 cups cooked brown rice1-1/2 cups shredded reduced-fat cheddar cheese3 ounces fat-free cream cheese, cubed1/2 teaspoon salt1/2 teaspoon pepper6 flour tortillas (10 inches), warnedSalsa, optional
Preparation
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.
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 13x9-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.
