* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup instant brown rice
* 1 small green pepper, chopped
* 2 teaspoons canola oil
* 1 can (15 ounces) pinto beans, rinsed and drained
* 1 cup no-salt-added diced tomatoes
* 4 ounces fat-free cream cheese, cubed
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground coriander
* 1/8 teaspoon dried oregano
* 6 whole wheat tortillas (8 inches), warmed
* 3/4 cup shredded reduced-fat cheddar cheese
Directions
* 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. Yield: 6 servings.
Nutrition Facts: 1 burrito equals 314 calories, 8 g fat (2 g saturated fat), 12 mg cholesterol, 479 mg sodium, 43 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.
