Preheat the oven to 300°. Place the shells in a tortilla warmer or a covered casserole dish. Heat until warm.
Heat the oil in a large skillet and sauté the onions and red peppers for 1 to 2 minutes. Add the rice and small red beans, and sauté another 5 minutes. Add the refried beans and thoroughly mix. Cover, reduce the flame to low. Cook until the rice and beans are hot, stirring frequently to prevent burning.
When the shells and the rice and beans are hot, place an equal amount of rice and beans on each tortilla. Top with equal amounts of salsa and lettuce. Roll up and place on individual serving plates.
Yields: 10 burritos; 2 per person
15g fat (22% calories from fat),