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.