|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Peeled chopped jicama||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Cumin seeds||1 Teaspoon|
|Cooked brown rice||1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)|
|Shredded 40% less fat cheddar cheese||5 Ounce (1 1/4 Cup)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped seeded tomato||1⁄2 Cup (8 tbs)|
|8 inch flour tortillas||6|
|No salt added salsa||1⁄2 Cup (8 tbs) (Commercial One)|
|Non-fat sour cream||3⁄4 Cup (12 tbs)|
Coat a medium nonstick skillet with cooking spray; add oil.
Place over medium heat until hot.
Add jicama, and saute 3 minutes.
Add onion and cumin seeds; saute 5 minutes or until vegetables are tender.
Remove from heat; stir in brown rice, cheese, carrot, and tomato.
Spoon jicama mixture evenly down center of each tortilla.
Roll up tortillas, and place seam side down in a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cover and bake at 425° for 15 minutes or until thoroughly heated.
Transfer to individual serving plates.
Top each with 1 tablespoon plus 1 teaspoon salsa and 2 tablespoons sour cream