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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 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
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.