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Sweet Pepper Burritos for 2

Sweet Pepper Burritos for 2
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. “They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!”
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup chopped onion
  • 1 teaspoon canola oil
  • 1/2 cup diced sweet red pepper
  • 1/4 cup diced sweet yellow pepper
  • 1/4 cup diced green pepper
  • 1/2 teaspoon ground cumin
  • 2/3 cup cooked brown rice
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons cream cheese, cubed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 flour tortillas (8 inches)
  • Salsa, optional

Directions

  • 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 11-in. x 7-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. Yield: 2 servings.
© Taste of Home 2013

2 of 2

Sweet Pepper Burritos for 2 (continued)

Nutrition Facts: 1 burrito (prepared with reduced-fat cheese and fat-free cream cheese) equals 365 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 662 mg sodium, 49 g carbohydrate, 3 g fiber, 16 g protein.
© Taste of Home 2013