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Corn, Rice & Bean Burritos

Corn, Rice & Bean Burritos
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups fresh or frozen corn, thawed
  • 1 medium onion, chopped
  • 1 medium green pepper, sliced
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups cooked brown rice
  • 8 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat plain yogurt
  • 2 green onions, sliced
  • 1/2 cup 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.
  • 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. Yield: 8 servings.
Nutrition Facts: 1 burrito with 1 tablespoon salsa equals 326 calories,
© Taste of Home 2013

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Corn, Rice & Bean Burritos (continued)

Nutrition Facts: 8 g fat (2 g saturated fat), 8 mg cholesterol, 500 mg sodium, 52 g carbohydrate, 4 g fiber, 13 g protein.
© Taste of Home 2013