Corn, Rice & Bean Burritos

Name: Corn, Rice & Bean Burritos
Ingredients: 1 tablespoon canola oil; 1-1/3 cups fresh or frozen corn, thawed; 1 medium onion, chopped; 1 medium green pepper, sliced; 2 garlic cloves, minced; 1-1/2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1 can (15 ounces) black beans, rinsed and drained; 1-1/2 cups cooked brown rice; 8 flour tortillas (8 inches), warmed; 3/4 cup shredded reduced-fat cheddar cheese; 1/2 cup reduced-fat plain yogurt; 2 green onions, sliced; 1/2 cup salsa

14 ingredients

2 steps

Ingredients

1 tablespoon canola oil
1-1/3 cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

Directions

1

In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
2

Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.