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Prep 25min
Total25min
Servings4
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Ingredients
1 1/2
cups thick & chunky salsa
1 1/2
teaspoons chili powder
1
cup uncooked instant rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1 1/2
cups shredded Cheddar cheese (6 oz)
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Additional thick & chunky salsa, if desired
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Steps
1
In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
2
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.
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For a family fiesta, serve with nachos, watermelon wedges and, for dessert, brownie sundaes.
For more spice, use the perkier jalapeño- and cilantro-flavored flour tortillas available in the supermarket.
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