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Veggie & Rice Burritos

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I have a very similar burrito recipe on here. This one is close but is a little more substantial by adding rice.

4 each tortillas, whole wheat 96% fat free flour
1 tablespoon olive oil
1 small onion, chopped
1/2 each red bell pepper, chopped
1 teaspoon garlic, minced
15 ounces canned black beans, rinsed and drained
1 can green chili peppers, chopped
1/2 cup cooked rice
4 ounces neufchatel cheese (light cream cheese)
salt and pepper, to taste
2 tablespoons salsa

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

2. Heat oil in a 10-inch non-stick skillet over medium heat. Place onion, bell pepper, garlic and chiles in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Mix in cooked rice. Warm rice through.

4. Cut cream cheese into cubes and add to skillet with salt and pepper. Cook for 2 minutes stirring occasionally.

5. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Top with salsa. Serve immediately.

4 servings.

Per Serving (excluding unknown items): 386 Calories; 14g Fat (31.4% calories from fat); 14g Protein; 52g Carbohydrate; 9g Dietary Fiber; 22mg Cholesterol; 858mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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