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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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