Meatless Recipes
Vegetable Burrito Casserole
Yield: 8 servings
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 ketchup
- 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
Instructions
- 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 ketchup.
- 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 ketchup along center of rolled tortillas and cover with sour cream.
- Cover and bake in preheated 400 degrees F oven for 30 minutes or until hot.