Yield
Makes 8 Servings

How to Make It

Prepare rice according to package directions. While rice is cooking, heat oil over medium heat. Add onion, garlic, chili powder, and cumin. Sauté 3 to 5 minutes until onion is tender. Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated. Remove from heat. Spread 1/2 cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion and sour cream. Roll up and top each with salsa.

Calories: 433 /serving
Total fat: 11 g
Sat. fat: 4 g
Trans fat: 0 g
Cholesterol: 20 mg
Sodium: 541 mg
Carbohydrates: 66 g
Fiber: 7 g
Protein: 16 g

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