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, seamside down, on a parchment paper-lined baking sheet. Repeat with remaining tortillas, filling, and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.

Bake 10 to 15 minutes or until tortillas are crisp and cheese is melted through.

Serve with sour cream, salsa, and guacamole for dipping. Garnish with cilantro. Makes 4 servings. Recipe from Success Rice.