1 can (14-1/2 ounces) petite diced tomatoes, drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup minced fresh cilantro, divided
8 whole wheat tortilla (8 inches), warmed
1/2 cup sour cream
1/2 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup shredded cheddar cheese
In a large skillet, saute the onion, peppers and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, beans, tomatoes, cumin, chili powder, salt and pepper; heat through. Stir in 1/4 cup cilantro.
Spoon 3/4 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Top with sour cream, tomatoes, green onions, cheese and remaining cilantro.