Recipe for Vegetable Burrito Casserole
Casseroles

VEGETABLE BURRITO CASSEROLE

    Vegetable Burrito Casserole

    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

    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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