4 flour tortillas (6 to 7 inches in diameter)
1 c. cooked brown or white rice
1/2 c. canned black beans, rinsed and drained
1/4 c. canned diced green chiles
1/4 c. canned whole kernel corn
2 tbsp. thinly sliced scallions
2 tbsp. chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 med. avocado, diced
1/2 c. shredded reduced-fat Cheddar or Monterey Jack cheese (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.

2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.

3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce and 1 tablespoon salsa. Roll up and eat. 4 servings.