Brown Rice And Black Bean Burrito

• 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

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 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.
2. 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.
3. Young Chefs can:
4. Pour beans in colander, and rinse
5. Sprinkle cheese
6. Help roll up burritos
7. Older Chefs can:
8. Measure chili powder and cumin
9. Assemble burritos

vegetable oil, onion, garlic, chili powder, ground cumin, brown rice, black beans, wholekernel, light sour cream, flour tortillas, cheddar cheese, fresh salsa

Taken from www.myrecipes.com/recipe/brown-rice-black-bean-burrito-0 (may not work)