Satisfy your Tex-Mex craving. 

Serves 6

INGREDIENTS
1 tbsp canola oil
1 medium onion, chopped
1 green or red pepper, sliced
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp cumin
3 cups cooked brown rice
1 15-oz. can black beans, drained and rinsed
1 11-oz. canned corn, drained
6  8-inch flour tortillas
3/4 cup (6 oz.) shredded reduced-fat cheddar cheese
2 green onions, thinly sliced
1/2 cup plain low-fat yogurt
1/2 cup prepared salsa

DIRECTIONS
1. Heat oil in large skillet over medium-high heat until hot.
2. Add onion, bell pepper, garlic, chili powder, and cumin.
3. Sauté 3 to 5 minutes until onion is tender.  Add rice, beans and corn. Stir and continue cooking another 2-3 minutes or until mixture is thoroughly heated.
4. Remove from heat.
5. Spoon 1/2 cup rice mixture down center of each tortilla.  Top each with about 2 tbsp cheese, 1 tbsp green onion, and 1 tbsp yogurt. Roll it and top with 1 tbsp salsa.

NUTRITIONAL ANALYSIS
Calories:  450
Total fat: 12.5 g
Saturated fat: 5 g
Dietary fiber: 9 g
Protein:  18 g
Sodium:  755 mg
Cholesterol: 21 mg 

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