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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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