Recipe For Cooking Vegetable Burrito Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Vegetable Burrito Casserole

2/3 C. rice
1/2 tea. chicken broth
1 lrg. green bell pepper, diced
1 onion, chopped
1 (10 oz.) frozen corn, thawed, drained
1 C. salsa-style catsup
1 C. Monterey jack cheese, shredded
8 (8-in.) corn tortillas
1 (16 oz.) can refried beans
1/2 C. sour cream
1 tea. chopped cilantro

Prepare rice, without adding butter or salt.

In a nonstick skillet over med. 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 C. salsa-style catsup. Stir cooked rice and cheese into vegetable mixture.

Spread each tortilla with 1/4 C. refried beans. Spoon 1/2 C. 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 min. or until hot.

Serves 8.