Black Bean and Brown Rice Burritos Image by Author

Black Bean and Brown Rice Burrito Ingredients:

• 6 x 8-Inch Flour Tortillas
• 3 Cups of Cooked Brown Rice
• ¾ Cup (6 Ounces) of Shredded Reduced-Fat Cheddar Cheese
• ¼ Cup of Plain Low-Fat Yogurt
• ¼ Cup of Prepared Salsa
• 1 Can (15-16 Ounce) of Black Beans
• 1 Can (11 Ounce) of Corn Kernels
• 2 Green Onions
• 1 Medium Brown Onion
• 2 Cloves of Garlic
• 1 Tablespoon of Vegetable Oil
• 1-½ Teaspoons of Chili Powder
• ½ Teaspoon of Cumin
• Freshly Ground Black Pepper (for seasoning)
• Freshly Ground Salt (for seasoning)

Method:

1. Peel and chop the brown onion
2. Peel and thinly slice the green onions
3. Peel and mince the garlic
4. Drain and rinse the black beans
5. Drain the corn
6. Heat oil in wok or large skillet over medium-high heat until hot
7. Now stir in the chopped brown onion, the mined garlic, the chili powder and the cumin and sauté for 3-5 minutes or until the onion is tender
8. Once the onion is ready, stir in the cooked brown rice, the black beans and the corn, then stir-fry for 2-3 minutes or until the mixture is thoroughly heated
9. When the mixture is thoroughly heated through remove it from the heat
10. Spoon ½ cup of the rice mixture down the center of each tortilla
11. Then top each with 2 tablespoons of shredded cheddar cheese, 1 tablespoon of thinly sliced green onions and 1 tablespoon of yogurt
12. Season to taste with freshly ground black pepper and freshly ground sea salt
13. Roll up the black bean and brown rice burritos
14. Garnish by topping burritos with 1 tablespoon of salsa and dig in, don’t wait

Serving: Serves 6