Modified from Light and Tasty
1 medium onion, chopped
1 tbsp canola oil
2 medium sweet red peppers, diced
1 medium sweet yellow pepper, diced
1 medium green pepper, diced
2 tsp ground cumin
2 cups cooked brown rice (or 1 cup and 1 lb of ground beef...or all beef if you don't want a lot of carbs or don't like rice...my first try made too much because although I cut out some of the pepper (only used 2), I used all the rice and 1 lb of meat...it still tasted great, but made a lot more then 6 servings).
1 1/2 cups (6 oz) shredded cheddar cheese (reduced fat if you want light -I've been doubling this because Ray likes more flavor in his burritos - I also put some on top of the burritos when I bake them.)
3 oz cream cheese, cubed (fat free if you want light)
1/2 tsp salt
1/2 tsp pepper
6 flour tortillas (10 inches)
In a large nonstick skillet, sauté onion in oil for about 2 minutes. Add the peppers; sauté for 5 minutes or until crisp tender. Sprinkle with cumin; sauté 1 more minute. Stir in rice, cheeses, salt and pepper; mix well.
Spoon about 2/3 cup (or just guess like I did!) of filling in each tortilla and fold burrito style. Place seam side down in baking dish that has been coated with nonstick cooking spray. Cover and bake at 425 degrees for 10-15 minutes or until heated through. Let stand for 5 minutes.
Makes 6 servings.