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1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1-1/2 tsp. chili powder
1/2 tsp. cumin
3 cups cooked brown rice
1 can (16 oz.) black beans, drained and rinsed
1 can (11 oz.) corn, drained
6 (8-inch) flour tortillas
3/4 cup (6 oz.) shredded reduced-fat Cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yogurt
1/4 cup prepared salsa
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3-5 minutes until onion is tender. Add rice, beans and corn; cook, stirring 2-3 minutes until mixture is thoroughly heated. Remove from heat. Spoon 1/2 cup rice mixture down center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt; roll up, top with 1 Tbsp. salsa. (Courtesy of the USA Rice Federation)
Serves 6
| Calories: | 456 |
| Total Fat: | 9g |
| Cholesterol: | 10mg |
| Sodium: | 591mg |
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