Brown Rice and Black Bean Burrito

Ingredients

• 1 cup Mahatma® or Carolina® Whole Grain Brown Rice
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 (11 oz) whole kernel corn with red and green bell peppers
• 8 (8-inch each) flour tortillas
• 2 green onions, thinly sliced
• 1 cup cheddar cheese, shredded
• 1/2 cup light sour cream
• 1/2 cup salsa

Preparation

1. 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