Yield: Serves 10

Ingredients:

1 cup cooked rice      
1 can (14 oz /398 mL) kidney beans, drained and rinsed
1 cup corn kernels, canned or frozen       
3/4 cup prepared salsa              
10 large (10-inch/25 cm) flour tortillas, warmed
1 1/4 cups shredded Cheddar cheese

Instructions:

1. In a nonstick pan over medium heat, cook rice, beans, corn and salsa, stirring, until hot.
2. Divide evenly among tortillas. Sprinkle with cheese and roll up.

Source: Cookspiration

Nutrition Facts:

Serving: 1