Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-1/2 tsp (7 mL) chilli powder
- 1/2 tsp (2 mL) cumin
- 3 cups (750 mL) cooked brown rice
- 1 16 oz (475 mL) can black beans, drained and rinsed
- 1 11 oz (341 mL) can corn, drained
- 6 8-inch (20 cm) flour tortillas
- 3/4 cup (175 mL) shredded reduced-fat Cheddar cheese
- 2 green onions, thinly sliced
- 1/4 cup (50 mL) plain low-fat yogurt
- 1/4 cup (50 mL) prepared salsa
Directions
- Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chilli powder and cumin. Sauté 3 to 5 minutes until onion is tender. Add rice, beans and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated. Remove from heat.
- Spoon 1/2 cup (125 mL) rice mixture down centre of each tortilla. Top each with 2 tbsp (30 mL) cheese, 1 tbsp (15 mL) green onion and 1 tbsp (15 mL) yogurt; roll up, top with 1 tbsp (15 mL) salsa.
