Brown Rice and Black Bean Burrito
Ready in 30 minutes
Serves : 6
1 tablespoon vegetable oil
1 medium onion; chopped
2 cloves garlic; minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 cups RiceSelect™ Texmati® Brown Rice; cooked
1 (15-16 oz.) can black beans; rinsed and drained
1 can corn; drained
6 (8-inch) whole wheat flour tortillas
2 green onions; thinly sliced
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup prepared salsa
1/4 cup low-fat sour cream; mixed with about 1 tbsp Siracha or to taste, plus 2 tsps lime juice and a pinch of salt
Heat oil in large skillet over medium-high heat until hot.
Add onion, garlic, chili 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 rice mixture down center of each tortilla.
Top each with 2 tablespoons cheese, 1 tablespoon green onion and about 2 teaspoons sour cream-Sriracha mixture
Top with a scant 1 tablespoon of salsa before serving.