Ingredients
1 1/2
cups Old El Paso™ Thick ’n Chunky salsa
1 1/2
teaspoons chili powder
1
cup uncooked instant rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1 1/2
cups shredded Cheddar cheese (6 oz)
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional Old El Paso™ Thick ’n Chunky salsa, if desired
Preparation
In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.
