Ingredients
1 tablespoon canola oil1-1/3 cups fresh or frozen corn, thawed1 medium onion, chopped1 medium green pepper, sliced2 garlic cloves, minced1-1/2 teaspoons chili powder1/2 teaspoon ground cumin1 can (15 ounces) black beans, rinsed and drained1-1/2 cups cooked brown rice8 flour tortillas (8 inches), warmed3/4 cup shredded reduced-fat cheddar cheese1/2 cup reduced-fat plain yogurt2 green onions, sliced1/2 cup salsa
Preparation
In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.
