Corn, Rice and Bean Burritos

1 1/3 cup fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbs olive oil
2 garlic cloves, minced
1 ½ tsp chili powder
½ tsp cumin
1 can (15 oz) black beans, drained and rinsed
1 ½ cook brown rice
8 tortillas (8 in) warmed
In a large skillet, sauté the corn, onion, and pepper in oil until tender. Add garlic, chili powder, and cumin; cook 1 minute longer. Add beans and rice; heat through. Spoon ½ cup filling off center of each tortilla. Top with cheese if using. Fold sides and ends over filling and roll up. Serve with salsa.