1/2 cup instant brown rice
1 small green pepper, chopped
2 teaspoons canola oil
1 (15-ounce) can 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
Cook rice according to package directions.
Meanwhile, in a large nonstick skillet, sauté 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.
Oz, to make this vegan, simply substitute vegan cream cheese (Tofutti is the best I've found) and vegan Cheddar cheese (frankly, I haven't found one my children are "crazy" about, they prefer that I just SKIP the pseudo-cheese). I imagine with experimentation, you'll be able to find some Jennifer likes!