Name: Brown-Rice, Black-Bean Burrito

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 3/4 cups cooked brown rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels (defrosted)
• 6 10-inch flour tortillas

  Toppings

• 3/4 cup shredded reduced-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup prepared salsa

Instructions:

• Heat oil in large skillet over medium-high heat until hot.
• Add onion, garlic, chili powder and cumin.
• Sauté 3 to 5 minutes until onion is tender.
• Add rice, beans and corn.
• Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated.
• Remove from the heat.
• Spoon 1/2 cup of the rice mixture down the center of each tortilla.
• Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt.
• Roll the tortilla up and top with 1 Tbsp. salsa.

Comments: Per Serving: Calories 608, Fat 9.6g, Cholesterol 4mg
4/06/2011 - Forgot the chili powder! Used 1 cup of frozen corn kernels. Used only 2 cups of rice, and that was more than enough. We'll get at least two meals out of this, probably more. We each had two burritos.
9/10/2011 - Used abt 1 3/4 cups of rice, have leftovers; also 11/01/2011
3/23/2014 - Added 12 oz. Tofurky chorizo style when cooking the onion, garlic, chili powder and cumin
5/09/2015 - I doubled the spices. We could have used more than 2 green onions.
12/7/2017 - To reduce the amount, I only used 1 cup of white rice. I used 4 green onions. We had 4 burritos with a little of the mixture left over.
1/26/2019 - I kept most of the amounts the same, but used about 1 cup of brown rice and six 8-inch tortillas. We had left overs.
1/11/2021 - Wanting to make two meals of it, I mostly doubled the recipe. I used 3 cups of white rice, 2 cans of black beans, 2 medium onions, and 1 cup of corn kernels. For spices I had 2 teaspoons of powdered garlic, 3 teaspoons of chili powder, and 2 teaspoons of cumin. I filled 4 tortillas, and we had enough filling left over to fill our largest casserole dish. On the second day, we had 4 more burittos and still have much left.
I had a lot of rice and beans left over. For the third day, I added a cup of peas, 1/2 cup parmesan cheese, and four eggs a la the Spicy Paella-Style Vegetables recipe. I heated them in the oven at 350º for 15 minutes, increased the temperature to 400º for another 15 minutes, and finally set it to broil for 5 more minutes. Eventually the eggs were cooked. At 25 minutes, I added 2 cups of shredded Cheddar cheese.

Source: http://allrecipes.com//Recipe/brown-rice-black-bean-burrito/Detail.aspx

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