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.