Ingredients
1 1/2
cups Old El Paso™ Thick ’n Chunky salsa
1
cup cooked brown rice
2
medium roma (plum) tomatoes, chopped
1
small bell pepper, cut into 1/2-inch pieces
1
can (15 oz) black beans with cumin, undrained
1
can (7 ounces) whole kernel corn, drained
6
garden vegetable-flavored flour tortillas, (8 inches in diameter)
1
cup shredded Mexican cheese blend (4 ounces)
Preparation
Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
Cover and bake 30 to 35 minutes or until heated through and cheese is melted.
