Instructions: Preheat oven to 350 degrees. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside.

Place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, then top with 1 heaping tablespoonful rice mixture.

Roll up tortilla and place in 12- by 8-inch baking dish, seam-side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil.

Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts.

To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.

This recipe yields 8 burritos.

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