corn, rice and bean burritos

This recipe comes from Taste of home magazine.  DH ended up making it for some reason.  He did change directions a bit to make it less spicy.  It was supposed to have yogurt served with it.  I had purposely bought a plain greek yogurt to add protein to the meal since it was vegetarian and less protein than our normal dinner, but we ended up eating it with sour cream.  I thought the actual mix was great to eat alone, but plain in the burrito until I added sour cream and taco sauce.  Sitting here reading the directions, I was supposed to add yogurt, salsa, and green onions.  That would have helped as well.  I also thought this would have been just as good/better with double the black beans and less rice.  (Actually looking at the recipe, it says 1 1/2 cups cooked brown rice.  It sure seems like there was more than that.  Maybe DH used 1 1/2 cups dry rice. )  I thought these were pretty plain, but they were good enough that they are what I chose to eat for lunch today, so they can't have been that bad right?

Ingredients

• 1 1/3 cup fresh or frozen corn, thawed
• 1 medium onion, chopped
• 1 medium green pepper, sliced
• 1 Tablespoon canola oil
• 2 garlic cloves, minced
• 1 1/2 teaspoon chili powder (DH used 1/2 teaspoon and 1 teaspoon paprika)
• 1 teaspoon cumin
• 1 can (15 oz.) black beans, rincsed and drained
• 1 1/2 cups cooked brown rice
• 8 flour tortillas, warmed
• 3/4 cups shredded cheddar cheese
• 1/2 cup reduced fat plain yogurt (we used sour cream)
• 2 green onions, sliced
• 1/2 cup salsa (we used taco sauce)

In a large skillet, saute corn, onion and pepper in oil until tender.  Add the garlic, chili powder and cumin; cook 1 minute longer.  Add beans and rice; heat through.

Spoon 1/2 cup filling in the center of each tortilla.  Top with cheese, yogurt (or sour cream and taco sauce) and green onions.  Roll up like a burrito.  Serve with salsa.