Brown Rice And Black Bean Burrito

• 1 cup Mahatma(R) or Carolina(R) 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. Saute 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.
2. 433 /serving
3. 11 g
4. 4 g
5. 0 g
6. 20 mg
7. 541 mg
8. 66 g
9. 7 g
10. 16 g

grain brown rice, vegetable oil, onion, garlic, chili powder, ground cumin, black beans, whole kernel corn with red, flour tortillas, green onions, cheddar cheese, light sour cream, salsa

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