Easy Brown Rice and Black Bean Burrito

• 3 cups cooked Lowell Brown Farms Jasmine Rice

• 1 can black beans, drained and rinsed (15-16 oz.)

• 1 can corn, drained (11 oz.)

• 6 flour tortillas (8 in.)

• 3/4 cup shredded reduced‐fatcheddar cheese (6 oz.)

• 2 thinly sliced green onions

• 1/2 cup plain low‐fat yogurt

• 1/4 cup prepared salsa

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1-1/2 tsp. chili powder

• 1/2 tsp. cumin

Directions

Heat oil in large skillet over medium‐high heat until hot.
Add onion, garlic, chili powder and cumin. Saute 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 Tbl. cheese,
1 Tbl. green onion and 1 Tbl. yogurt; roll up, top with 1
Tbl. salsa.

Serves 6