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

1. Prepare rice, without adding butter or salt.
2. Heat oven to 400 degrees F.
3. In a nonstick skillet over medium heat, heat chicken broth until hot. Add bell 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.
4. 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.
5. Cover and bake for 30 minutes or until hot.