Ingredients
1/2 cup instant brown rice1 small green pepper, chopped2 teaspoons canola oil1 can (15 ounces) pinto beans, rinsed and drained1 cup canned no-salt-added diced tomatoes4 ounces fat-free cream cheese, cubed1/2 teaspoon chili powder1/4 teaspoon ground cumin1/8 teaspoon ground coriander1/8 teaspoon dried oregano6 whole wheat tortillas (8 inches), warmed3/4 cup shredded reduced-fat cheddar cheese
Preparation
Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve immediately.
