Baked Vegetarian Taquitos

Prep time: 15 minutes Cook time: 20 minutes Servings: 4

 1 bag Success Brown Rice

 1 cup shredded collard greens, packed

 1/4 cup frozen corn

 1 cup canned black beans, drained and rinsed

 2/3 cup canned pumpkin puree

 1 1/2 tablespoons taco seasoning

 8 flour tortillas (6 inches each)

 1 cup Monterey Jack cheese, shredded

 2 tablespoons olive oil

 sour cream, for dipping

 salsa, for dipping

 guacamole, for dipping

 fresh cilantro, for garnish

Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.

Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.

Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.

Bake 10-15 minutes, or until tortillas are crisp and cheese is melted. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.