Salsa-Rice Burritos

1 1/2 c. salsa, plus additional, if desired1 1/2 tsp. chili powder1 c. uncooked instant rice1 (15-oz.) can black beans, rinsed and drained1 (11-oz.) can whole kernel corn with red and green peppers, undrained1 1/2 c. (6-oz.) shredded Cheddar cheese8 (8-in.) flour tortillasHeat 1 1/2 c. salsa and the 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 c. rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with additional salsa.(Betty Crocker's Quick & Easy Cookbook)