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Vegetable Burrito Casserole

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  • 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


  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 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.
  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.

Serves 8.