Ingredients
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1
|
cup
|
Blue Ribbon® Whole Grain Brown Rice
|
|
2
|
tsps
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vegetable oil
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|
1
|
|
onion, chopped
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|
2
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each
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minced garlic
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3
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tsps
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chili powder
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1/2
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tsp
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ground cumin powder
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|
1
|
can
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(15 oz.) black beans, drained and rinsed
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|
1
|
can
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(11 oz.) whole kernel corn with red and green bell peppers
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|
8
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(8-inch) flour tortillas
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|
2
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|
green onions, thinly sliced
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|
1
|
cup
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Cheddar cheese, shredded
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|
1/2
|
cup
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light sour cream
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|
1/2
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cup
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salsa
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Cooking Directions
Prepare rice according to package directions. While rice is cooking, heat oil over medium heat. Add onion, garlic, chili powder, and cumin. Sauté 3 to 5 minutes until onion is tender. Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated. Remove from heat. Spread ½ cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion and sour cream. Roll up and top each with salsa.