Rice and Bean Rollups

1 1/2 cups 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 flour tortillas, (8 inches in diameter)

1 cup shredded Mexican cheese blend (4 ounces)


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.


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