Serve this dish with tortilla chips, queso dip and watermelon wedges for a full-on fiesta!

Ingredients

* 1 1/2 C. chunky salsa
* 1 1/2 tsp. chili powder
* 1 C. uncooked instant rice
* 1 15-oz. can black beans, drained, rinsed
* 1 11-oz. can whole kernel corn with red and green peppers, undrained
* 1 1/2 C. shredded Cheddar cheese
* 8 flour tortillas (8 inch)

Directions

In 10-inch skillet, heat 1 1/2 cups salsa and chili powder to boiling. 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 up bottom of each tortilla; fold over sides. Serve with salsa if desired.

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