Ingredients

  1 Tbs vegetable oil

  1 medium onion, chopped

  2 cloves garlic, minced

  1-1/2 tsp chili powder

  1/2 tsp cumin

  3 cup cooked brown rice

  16 oz can black beans, drained and rinsed

  11 oz can corn, drained

  6 8-inch flour tortillas

  3/4 cup (6 ounces) shredded reduced-fat Cheddar cheese

  2 green onions, thinly sliced

  1/4 cup plain low-fat yogurt

  1/4 cup prepared salsa

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Directions

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 1 tablespoon yogurt; roll up, top with 1 tablespoon salsa.