1can14-1/2 ounces diced tomatoes with green chiles
1/4cupsalsa
1tablespoonchili powder
1teaspoonground cumin
1/4teaspooncrushed red pepper flakes
2cupscooked brown rice
8flour tortillas6 inches, warmed
1cupsalsa
1cupshredded low-fat cheddar cheese
3tablespoonschopped fresh cilantro leaves
Sliced red onionfor topping
jalapeno slicesfor topping
Instructions
Preheat oven to 350°F.
In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
Place a 1/2 cup of rice mixture down the center of each tortilla. Fold the sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with non-stick cooking spray. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.