Brown Rice and Black Bean Burrito

Ingredients

• 15 oz black beans drained and rinsed canned
• 3 teaspoons chili powder 
• 8 8-inch flour tortillas each
• 2  garlic cloves minced
• 2  green onions thinly sliced
• 0.5 teaspoon ground cumin 
• 1 cup grain brown rice whole mahatma® carolina®
• 1 medium onion chopped
• 0.5 cup salsa 
• 1 cup cheddar cheese shredded
• 0.5 cup cup heavy whipping cream light sour
• 2 teaspoons vegetable oil 
• 11 oz kernel corn whole with red and green bell peppers

Equipment

Directions

1. Prepare rice according to package directions. While rice is cooking, heat oil over medium heat.
2. Add onion, garlic, chili powder, and cumin. Saut 3 to 5 minutes until onion is tender.
3. Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated.
4. Remove from heat.
5. Spread 1/2 cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion and sour cream.