Brown Rice Black Bean Burrito

Brown Rice Black Bean Burrito

Brown Rice Black Bean Burrito

1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 c. cooked Texmati Brown Rice
1 15-16 oz. can black beans, drained & rinsed
1 11 oz. can corn, drained
6 8in. flour tortillas
3/4 c. shredded reduced-fat Cheddar cheese (6 oz.)
2 green onions, thinly sliced
1/4 c. plain low-fat yogurt
1/4 c. prepared salsa

Heat oil in large skillet over medium-high heat until hot. 
Add onion, garlic, chili powder and cumin. 
Saute 3-5 minutes until onion is tender. 
Add rice, beans and corn.
Cook, stirring 2-3 minutes until mixture is thoroughly heated.
Remove from heat.

Spoon 1/2 c. rice mixture down center of each tortilla. 
Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt.
Roll up, top with 1 Tbsp. salsa.

Yield: 6 servings