Corn, Rice, and Bean Burritos
By á-3411
Rate this recipe
4/5
(1 Votes)
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Ingredients
- 1-1/3 cups fresh or frozen corn, thawed
- 1 medium onion, chopped
- 1 medium green pepper, sliced
- 1 tablespoon canola oil
- 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
Details
Preparation
Step 1
Directions
•In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
• Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa. Yield: 8 servings.
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