Sweet Pepper Burritos Recipe
- 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
- 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.
One serving (1 burrito, calculated without salsa) equals 429 calories, 13 g fat (5 g saturated fat), 21 mg cholesterol, 671 mg sodium, 54 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1 lean meat.