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BURRITO, BROWN RICE BLACK BEAN BURRITO

Yield: Makes 6 servings.

Ingredients
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cups cooked brown rice
• 1 15- to 16-ounce can black beans, drained and rinsed
• 1 11-ounce can corn, drained
• 6 8-inch flour tortillas
• 3/4 cup (6 ounces) shredded reduced-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup prepared salsa


Directions
Heat oil in large skillet over medium-high heat until hot.

Add onion, garlic, chili powder and cumin.

Saute 3 to 5 minutes until onion is tender.

Add rice, beans and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated.

Remove from heat. 
 
Spoon 1/2 cup rice mixture down center of each tortilla.

Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt; roll up, top with 1 tablespoon salsa.
 
 
Nutrition Facts
Calories 456   
Total Fat 9g 
Cholesterol 10mg 
Sodium 591mg 
Total Carbohydrate 73g 
Dietary Fiber 6g 
Protein 23g
 
USA Rice Federation (www.usarice.com)
 

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