Ingredients
- 3 cups cooked Texmati® Brown Rice
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-16 oz) can black beans, rinsed and drained
- 1 can corn, drained
- 6 (8-inch) whole wheat flour tortillas
- 2 green onions, thinly sliced
- 3/4 cup shredded reduced-fat Cheddar cheese
- 1/4 cup prepared salsa
- 1/4 cup low-fat sour cream (mixed with about 1 teaspoon Sriracha, or to taste, plus 2 teaspoons lime juice and a pinch of salt)
Preparation
- 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 tablespoons cheese, 1 tablespoon green onion and about 2 teaspoons sour cream-Sriracha mixture; roll up, top with a scant 1 tablespoon of salsa before serving.
Preparation Time: 15 minutes
Yield: 6 person(s)
Cooking Time: 15 minutes
