Brown Rice Black Bean Burrito
Soni Kennedy
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 Texmati® Brown Rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can corn, drained
- 6 (8 inch) flour tortillas
- 3/4 cup shredded reduced-fat Cheddar cheese
- 2 green onions, thinly sliced
- 1/4 cup plain low-fat yogurt
- 1/4 cup prepared salsa
directions
- 1
1. 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 the mixture is thoroughly heated. Remove from the heat.
- 2
2. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.
Source: Soni Kennedy
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