Pan-Grilled Fish Burritos

Pan-Grilled Fish Burritos with Chipotle Cream

1 cup frozen or canned corn, drained
1 cup cooked brown rice (can sub white rice, if desired)
1 can black beans, rinsed
1 cup onion, chopped
1 avocado, chopped (optional)
3 tablespoons lime juice
1/2 cup sour cream
1/2 cup yogurt
3 tablespoons chipotle chiles canned in adobo, pureed
1 pound tilapia fillets (can sub flounder or other white fish fillets, if desired)
1/4 teaspoon chili powder
1/4 teaspoon cumin powder
1/8 teaspoon ground coriander
2 tablespoons olive oil
6-8 large flour tortillas

If using frozen corn, cook until tender, drain and cool. Add rice, beans, onion, avocados and lime juice and stir gently to combine. Set aside.

For chipotle cream, combine sour cream and yogurt, add pureed chipotle peppers.

Combine seasonings with oil and brush fish on both sides with mixture. Grill in grill pan 4-5 minutes until flaky. Warm tortillas till just pliable; add fish and filling; top with generous amount of cream; roll and serve.

If you don't have (or like) chipotle peppers, you can substitute 3 tbs of a favorite salsa or taco sauce.

Modified from "In the Kitchen" a free local monthly foodie paper - March 2007 edition.