Brown Rice and Black Bean Burrito


  • 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


  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
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