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1/2 cup chopped onion
2 garlic cloves, minced
1 1/2 teaspoons olive oil
1 1/2 cups uncooked white rice
3 cups nonfat reduced-sodium chicken broth
1 cup diced roasted red bell pepper
8 ounces Cabot Jalapeno Light Cheddar, grated (about 2 cups)
1 (8-ounce) container Light Sour Cream
4 ounces fat free cream cheese
18 (8-inch) fat-free flour tortillas
1 (15-ounce) can black beans, drained
Extras: jarred salsa, shredded lettuce, chopped avocado
1. In large saucepan over medium heat, combine onion, garlic and oil; stir constantly until onion is tender, about 3 minutes.
2. Add rice and chicken broth to pan. Bring to boil, cover pan, reduce heat and simmer gently until rice is tender and has absorbed all of broth, about 20 minutes.
3. Remove from heat and stir in red pepper, cheddar cheese, sour cream and cream cheese; stir until cheeses are melted.
4. To assemble burritos, spoon 1/3 cup rice mixture down center of each tortilla. Top with about 1 tablespoon black beans and desired extras. Roll up and serve immediately.