These yummy vegetarian baked burritos are jam-packed with a savory mixture of corn, chiles, cheese, black beans and rice.

1/4 package (14-ounce) precooked long-grain rice, (1 boil-in-bag)
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

1. Preheat oven to 425 F. Prepare rice as label directs.
2. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese and cilantro.
3. 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.
4. Spray 13- by 9-inch 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. Serves 4.

Tip: While these burritos are baking, make a salad of sliced cucumbers tossed with Honey-Lime Vinaigrette.

Each serving: About 525 calories, 9g total fat (4g saturated), 17mg cholesterol, 1,470mg sodium, 98g carbohydrate, 24g protein.