Mexican wrap bake

1 c instant rice
1 can Ro-tel
water
1 can black beans, drained and rinsed
1 c frozen corn
1 tbsp cumin
2 tbsp cilantro
6 flour tortillas
1 c Mexican cheese
scallions
sour cream

Preheat oven to 350 degrees.

Drain liquid from Ro-tel into a measuring cup. Add enough water to make 1 c. Pour into a large sauce pan; add cumin and rice. Bring to a boil. Cover, remove from heat, and let sit 5 minutes.

Stir in Ro-tel, black beans, corn and cilantro. Heat through.

Distribute mixture over six tortillas. Wrap burrito-style, and place in a greased 9x13 baking dish. Top with cheese, and bake 20 minutes.

Serve with chopped scallions and sour cream.

*Would be great with guacamole, hot sauce, salsa verde, salsa, etc.