A tasty and hearty breakfast all rolled up in a warm flour tortilla. Cook the rice filling the night before and warm quickly in the microwave to save precious morning minutes. Also great for lunch.
Ingredients
- 1 tbsp (15 mL) oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) cumin
- 1 can (19 oz/540 mL) black beans
- 1 can (12 oz/341 mL) kernel corn
- 3 cups (750 mL) cooked brown U.S. rice
- 6 flour tortillas (8-inch/20 cm)
- 3/4 cup (175 mL) shredded Cheddar or Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/3 cup (75 mL) low-fat, plain yogurt
- 1/2 cup (125 mL) prepared salsa
Steps
- Heat oil in large skillet over medium-high heat. Add onion, garlic, chili powder and cumin; sauté until onion is tender.
- Drain and rinse beans; drain corn.
- Stir beans, corn and rice into onion mixture. Reduce heat to medium. Cook mixture 2 to 3 minutes until heated through, stirring constantly; remove from heat.
- Spoon 1/2 cup (125 mL) rice mixture down the centre of each tortilla. Top each with about 2 tbsp. (30 mL) cheese, 1 tbsp (15 mL) green onion, and about 1 tbsp (15 mL) yogurt. Roll up and top with 1 tbsp (15 mL) salsa.
