Brown Rice and Black Bean Burrito

1 tablespoon vegetable 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 15- to 16-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
6 8-inch flour tortillas
3/4 cup (6 ounces) shredded reduced-fat Cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yogurt
1/4 cup prepared salsa
Directions

Heat oil in large skillet 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 mixture is thoroughly heated. Remove from heat. Spoon 1/2 cup rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt; roll up, top with 1 tablespoon salsa.

Makes 6 servings.

Nutrition: Each serving provides 456 calories, 23 grams protein, 9 grams fat, 73 grams carbohydrate, 6 grams dietary fiber, 10 milligrams cholesterol and 591 milligrams sodium.