Corn, Rice, and Bean Burritos

By á-3411

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

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.