Corn, Black Bean and Rice Burritos

• 1/4 package precooked long-grain rice
• 1 can black beans
• 1 can whole-kernel corn
• 1 can chopped mild green chiles
• .67 c. shredded Monterey jack or Cheddar cheese
• 1/4 c. chopped fresh cilantro
• 1 package low-fat flour tortillas
• 1 jar fat-free mild salsa

1. Preheat oven to 425 degrees F. Prepare rice as label directs.
2. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese, and cilantro.
3. When rice is done, stir into bean mixture.
4. Spoon rounded 1/2 cup rice mixture along center of each tortilla.
5. Spoon 1 tablespoon salsa on top of rice filling.
6. Fold sides of tortilla over filling, overlapping slightly.
7. Spray 13" by 9" glass or ceramic baking dish with nonstick cooking spray.
8. Place burritos, seam-side down, in dish.
9. Spoon any remaining rice mixture in a row down center of burritos; top rice with remaining salsa.
10. Cover loosely with foil and bake 15 minutes.

longgrain rice, black beans, wholekernel corn, green chiles, shredded monterey, fresh cilantro, flour tortillas, salsa

Taken from www.delish.com/recipefinder/corn-black-bean-rice-burritos-1852 (may not work)