Baked in Foil Sweet Corn, Black Bean and Rice Burritos

These yummy vegetarian baked burritos
are jam-packed with a savory mixture of
corn, chiles, cheese, black beans, and rice.
While these burritos are baking,
make a salad of sliced cucumbers
tossed with Honey-Lime Vinaigrette.

Ingredients:
1/4 package (14-ounce) precooked long-grain rice
1 can (15- to 19-ounce) black beans, rinsed and drained
1 can (15 1/4- to 16-ounce) whole-kernel corn, drained
1 can (4- to 4 1/2-ounce) chopped mild green chiles, drained
2/3 cup shredded Monterey Jack or Cheddar cheese
1/4 cup chopped fresh cilantro
1 package (10-ounce) low-fat flour tortillas,
(eight 6- to 7-inch tortillas)
1 jar (12.5-ounce) fat-free mild salsa

Directions:
Preheat oven to 425 degrees F.
Prepare rice as label directs.
Meanwhile, in large bowl, combine black beans,
corn, chiles, cheese, and cilantro.
When rice is done, stir into bean mixture.
Spoon rounded 1/2 cup rice mixture along center of each tortilla.
Spoon 1 tablespoon salsa on top of rice filling.
Fold sides of tortilla over filling, overlapping slightly.
Spray 13" by 9" glass or ceramic baking dish
with nonstick cooking spray.
Place burritos, seam-side down, in dish.
Spoon any remaining rice mixture
in a row down center of burritos;
top rice with remaining salsa.
Cover loosely with foil and bake 15 minutes.