Black Bean-And-Rice Burritos - cooking recipe

Ingredients

1 regular size bag boil-in-bag converted rice
1 Tbsp. salt-free garlic and herb spice blend
1/4 tsp. ground cumin
1 (15 oz.) can black beans (undrained)
6 (8-inch) flour tortillas
3/4 c. (3 oz.) shredded reduced-fat sharp Cheddar cheese
1/4 c. plus 2 Tbsp. sliced green onions
1/4 c. plus 2 Tbsp. salsa
1/4 c. plus 2 Tbsp. plain low-fat yogurt

Preparation

Cook rice according to package directions, omitting salt and fat.
Combine spice blend, cumin and black beans in a medium saucepan.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Remove from heat; stir in rice. Spoon about 1/3 cup bean mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onions, 1 tablespoon salsa and 1 tablespoon yogurt.
Roll up.
Yields 6 servings (serving size:
1 burrito).