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Sweet Pepper Burritos

By: Marian Platt

"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!"

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/3 cup chopped onion
1 teaspoon canola oil
1/2 cup diced sweet red pepper
1/4 cup diced 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 (8 inch) flour tortillas
Salsa

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. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

Footnotes

Nutritional Analysis: 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.