Vegetable Burrito Casserole Recipe

Vegetable Burrito Casserole Recipe

Ingredients

• 2/3 cup rice
• 1/2 teaspoon chicken broth
• 1 large green bell pepper, diced
• 1 onion, chopped
• 1 (10 ounce) frozen corn, thawed, drained
• 1 cup salsa-style catsup
• 1 cup Monterey jack cheese, shredded
• 8 (8-inch) corn tortillas
• 1 (16 ounce) can refried beans
• 1/2 cup sour cream
• 1 teaspoon chopped cilantro

Method

1. Prepare rice, without adding butter or salt
2. In a nonstick skillet over medium heat, heat chicken broth until hot
3. Add green pepper and onion and cook until tender
4. Remove skillet from heat and stir in corn and 1/2 cup salsa-style catsup
5. Stir cooked rice and cheese into vegetable mixture
6. Spread each tortilla with 1/4 cup refried beans
7. Spoon 1/2 cup rice mixture along center of each tortilla
8. Roll up tortillas to enclose filling and arrange, seam side up, in a glass baking dish
9. Spoon remaining catsup along center of rolled tortillas and cover with sour cream
10. Cover and bake in preheated 400 degree F oven for 30 minutes or until hot

Serves 8

Full List of Casserole Recipes
Full List of Burrito Recipes