Black Bean & Rice Tostada

• 8 flour or corn tortillas (6 inch)
• 1 cup instant white rice, uncooked
• 1 can (19 fl. oz./540 mL) black beans, drained, rinsed
• 1 can (12 fl. oz./341 mL) corn, drained
• 1 env. (35 g) taco seasoning mix
• 2-1/2 cups shredded lettuce
• 1/2 cup salsa
• 1/2 cup Cracker Barrel Shredded Tex Mex Cheese

1. Preheat oven to 350F.
2. Spray both sides of tortillas with cooking spray, then place in single layer on baking sheet.
3. Bake 10 min.
4. or until crisp and lightly browned.
5. Meanwhile, cook rice in large saucepan as directed on package.
6. Add beans, corn and taco seasoning mix; stir.
7. Cook 5 min.
8. or until heated through, stirring occasionally.
9. Top tortillas evenly with the rice mixture, lettuce, salsa and cheese.

flour, instant white rice, corn, env, shredded lettuce, salsa, cheese

Taken from www.kraftrecipes.com/recipes/black-bean-rice-tostada-87925.aspx (may not work)