Brown Rice and Black Bean Burrito

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 brown rice

1 (15- to 16-ounce) can black beans, drained and rinsed

1 (11-ounce) can corn, drained

6 (8-inch) flour tortillas

3/4 cup (6 ounces) shredded reduced-fat Cheddar cheese

2 green onions, thinly sliced

1/4 cup plain low-fat yogurt

1/4 cup prepared salsa

Directions

Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Sauté 3 to 5 minutes until onion is tender. Add rice, beans and corn; cook, stirring 2 to 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 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt; roll up, top with 1 tablespoon salsa.

Makes 6 serving(s).