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