Brown rice and black bean burrito

Brown rice and black bean burrito ( 6 servings)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cups cooked Brown Rice
• 1 (300g) can black beans, drained and rinsed
• 1 (300g) can corn, drained
• 6 (20 cm) flour tortillas
• 3/4 cup shredded low-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup salsa

1. Heat oil in large pan 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 the mixture is thoroughly heated. Remove from the heat.
2. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.