Brown Rice And Black Bean Burrito

Name: Brown Rice And Black Bean Burrito
Ingredients: 1/2 teaspoon vegetable oil; 1/2 cup chopped onion; 1 garlic clove, minced; 1 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/2 (8.8-ounce) package precooked brown rice; 3/4 cup rinsed and drained black beans; 1 (7-ounce) can whole-kernel corn with sweet peppers; 1/4 cup light sour cream; 4 (8-inch) whole-wheat flour tortillas, warmed; 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese; 1/4 cup fresh salsa

12 ingredients

9 steps

Ingredients

1/2 teaspoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 (8.8-ounce) package precooked brown rice
3/4 cup rinsed and drained black beans
1 (7-ounce) can whole-kernel corn with sweet peppers
1/4 cup light sour cream
4 (8-inch) whole-wheat flour tortillas, warmed
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
1/4 cup fresh salsa

Directions

1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes or until onion is tender. Stir in rice, beans, and corn; cook, stirring constantly, 3 minutes or until thoroughly heated. Remove from heat.
2

Spread 1 tablespoon sour cream on each tortilla; top each with about 1/2 cup bean mixture, 2 tablespoons cheese, and 1 tablespoon salsa. Fold sides of tortillas over filling, and roll up.
3

Young Chefs can:
4

Pour beans in colander, and rinse
5

Sprinkle cheese
6

Help roll up burritos
7

Older Chefs can:
8

Measure chili powder and cumin
9

Assemble burritos