1-2 Tbsp canola oil
1 medium onion, diced
2 cloves garlic, minced
1-1/2 Tbsp chili powder
1 Tbsp tsp cumin
3 cups cooked brown rice
2 cups cooked black beans*, or 1 15-oz can black beans, rinsed and drained
Kosher salt and fresh black pepper, to taste
6 8-inch oat bran or whole wheat tortillas
3/4 cup shredded reduced-fat Cheddar cheese
1/4 cup plain Greek yogurt (I use 0% fat)
2 green onions, sliced thin
1 avocado, diced
1/4 cup prepared salsa + more for topping
Heat the oil in large nonstick frying pan over medium heat. Add onion, and sauté for 2-3 minutes, until translucent. Add the garlic, chili powder and cumin, and cook 1-2 minutes until the onion is tender. Add rice and beans. Cook, stirring, 2-3 minutes until the mixture is thoroughly heated. Add salt and pepper to taste. Remove pan from the heat.
To assemble, set out the tortillas on a counter top or individual plates. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with shredded cheese, a drizzle of yogurt, a sprinkling of green onion and avocado, and a bit of salsa. Roll the tortilla up like an eggroll (fold the sides in, then roll up as best you can), and top with more salsa, if desired.
*Note: 2 cups of black beans, cooked, is not the same as 2 cups of cooked beans. If you measure the beans dry, and then cook them, the volume will double.