Mini Roasted Vegetable Burritos

• 4 (6-inch) soft flour tortillas
• 1/2 small onion sliced thin
• 1 small red bell pepper, seeded, cored and sliced
• 1 small green bell pepper, seeded, cored and sliced
• 1/4 cup pickled jalapeno chilies
• 3/4 cup Spanish or white rice, cooked, kept warm
• 1 cup shredded white Cheddar cheese
• 1/4 cup sour cream
• olive oil, for drizzling
• Salt and pepper, for seasoning
• 1 teaspoon cumin
• hot sauce

1. Preheat the oven to 400 degrees.
2. Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper.
3. Place in the oven a roast until soft and lightly caramelized (browned on the edges).
4. About 10 minutes.
5. Evenly distribute the rice, cheese, and jalapenos in the center of each tortilla.
6. Evenly distribute the roasted peppers and onions on top of the rice and cheese.
7. Top with sour cream and a dash of hot sauce.
8. Fold the top and bottom of each tortilla in towards the middle.
9. Then roll to form mini burritos.

flour tortillas, onion, red bell pepper, green bell pepper, jalapeno chilies, spanish, shredded white cheddar cheese, sour cream, olive oil, salt, cumin, hot sauce

Taken from www.foodrepublic.com/recipes/mini-roasted-vegetable-burritos-recipe/ (may not work)