Natalie Brown

Salsa-Rice Burritos

(serves 4-6)

1 1/2 Cups salsa, plus additional if desired

1 1/2 tsp Chili powder (or less if desired)

1 cup uncooked instant rice

1 can black beans (15 oz), rinsed and drained

1 can (11 oz) Mexi-corn (has red and green peppers), undrained

1 1/2 cups shredded Cheddar cheese (6 oz)

8 flour tortillas (8 inch diameter)

Heat salsa and chili powder to boiling in 10-inch skillet.  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 into a burrito.  Serve with additional salsa, sour cream, etc... as desired.