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.
Sweet Pepper Burritos
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 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), warmed
- Salsa, optional
Directions
- 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.
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