This cheesy burrito got high marks from our Kids Taste-Testing Panel. Plus, it delivers a healthy dose of fiber, calcium, and complex carbs. The rice-and-bean mixture can be prepared ahead, refrigerated, and then reheated when you're ready to assemble burritos.
1/2 teaspoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 (8.8-ounce) package precooked brown rice
3/4 cup rinsed and drained black beans
1 (7-ounce) can whole-kernel corn with sweet peppers
1/4 cup light sour cream
4 (8-inch) whole-wheat flour tortillas, warmed
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
1/4 cup fresh salsa
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 4 minutes or until onion is tender. Stir in rice, beans, and corn; cook, stirring constantly, 3 minutes or until thoroughly heated. Remove from heat.
Spread 1 tablespoon sour cream on each tortilla; top each with about 1/2 cup bean mixture, 2 tablespoons cheese, and 1 tablespoon salsa. Fold sides of tortillas over filling, and roll up.