1 tbsp Vegetable oil
1 medium Onion, chopped
2 Cloves garlic, minced
1 1/2 tsp Chili powder
1/2 tsp Cumin
3 cup Brown rice, cooked
1 16-oz. can black beans, drained and rinsed
1 11-oz. can corn, drained
6 8-inch flour tortillas
3/4 cup Reduced-fat Cheddar cheese (6 ounces), shredded
2 Green onions, thinly sliced
1/4 cup Plain low-fat yogurt
1/4 cup Prepared salsa
|
|
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, and cook, stirring, 2 to 3 minutes until mixture is thoroughly heated. Remove from heat.
Spoon 1/2 cup of rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt. Roll up tortilla and top with 1 tablespoon salsa.
Makes 6 servings. |
|
