Corn, Rice & Bean Burritos - cooking recipe

Ingredients

1 1/3 cups 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 (15 ounce) can black beans, rinsed and drained
1 1/2 cups brown rice, cooked
8 flour tortillas (8-inch)
3/4 cup cheddar cheese, shredded
1/2 cup low-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

Preparation

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 of 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.