Salsa-Rice Burritos

I love having people over when I make Mexican food! All of the bright colors and spicy food makes me one happy girl.



Here is an appetizer trio I set out for my guests.
Salsa, avocado salad and queso. The recipe for
the avocado salad is already on Food Frenzi for

you to enjoy!

The recipe for Salsa-Rice Burritos is simple!
It is from Betty Crocker's Quick and Easy Cookbook.

You will need...
1 1/2 cups salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded cheddar cheese
8 flour tortillas

Directions

Heat 1 1/2 cups salsa and chili powder to boiling in 10-inch skillet. 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.

4 servings