Salsa Rice Enchiladas

1 1/2 cups thick and chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar cheese
1 package flour tortillas

In skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, and cheese.
Spoon about 1/2 cup rice mixture onto center of tortilla. Fold up bottom of each tortilla; fold over sides and serve with salsa.