Ingredients
1 cup Riceland Natural Brown Rice, uncooked
1 can (11 ounce) whole kernel corn, undrained
1 can diced tomatoes and green chilis, undrained
1 1/2 cups water
1 can (16 ounce) black beans, drained and rinsed
1 package taco seasoning
6 (8-inch) flour tortillas
3/4 cup (6-ounce) shredded cheese
Green onions, finely sliced
1/2 cup plain low-fat yogurt or sour cream
1/2 cup prepared salsa
Preparation
1. In a saucepan, combine rice, undrained can of corn, undrained can of diced tomatoes with green chilis, and water.
2. Cover and cook on low heat for 40 minutes.
3. In large skillet over medium-high heat, add black beans, cooked rice mixture and taco seasoning package. Stir well. Cook until mixture is thoroughly heated.
4. Remove from heat. Spoon 1/2 cup rice mixture down center of each tortilla.
5. Top each with cheese, green onions, yogurt or sour cream. Roll up. Top with salsa.