Ingredients:
1 1/3 c. fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbsp. canola oil
2 garlic cloves, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 1/2 c. cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 c. shredded reduced-fat cheddar cheese
1/2 c. reduced-fat plain yogurt
2 green onions, sliced
1/2 c. salsa
1 1/3 c. fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbsp. canola oil
2 garlic cloves, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 1/2 c. cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 c. shredded reduced-fat cheddar cheese
1/2 c. reduced-fat plain yogurt
2 green onions, sliced
1/2 c. salsa
Directions:
In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa.
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