Mini Roasted Vegetable Burritos recipes

Ingredients

• 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 jalapeño chilies
• 3/4 cup Spanish or white rice, cooked, kept warm
• 1 cup shredded white Cheddar cheese
• 1/4 cup sour cream
• olive oil
• pepper
• salt
• 1 teaspoon cumin
• hot sauce

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