| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Low-fat, Mexican | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 3 | c | Brown rice; cooked |
| 1 | 16-oz. can black beans; drained and rinsed | |
| 1 | 11-oz. can corn; drained | |
| 6 | 8-inch flour tortillas | |
| 3/4 | c | Reduced-fat Cheddar cheese (6 ounces); shredded |
| 2 | Green onions; thinly sliced | |
| 1/4 | c | Plain low-fat yogurt |
| 1/4 | c | Prepared salsa |
INSTRUCTIONS
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, and cook, stirring, 2 to 3 minutes until mixture is thoroughly heated. Remove from heat. Spoon 1/2 cup of rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt. Roll up tortilla and top with 1 tablespoon salsa. Makes 6 servings. Posted to MC-Recipe Digest V1 #214 Date: 23 Aug 96 17:17:10 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
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