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Vegetable Burrito Casserole




  1. Prepare rice, without adding butter or salt.
  2. In a nonstick skillet over medium heat, heat chicken broth until hot.
  3. Add green pepper and onion and cook until tender.
  4. Remove skillet from heat and stir in corn and 1/2 cup salsa-style ketchup.
  5. Stir cooked rice and cheese into vegetable mixture.
  6. Spread each tortilla with 1/4 cup refried beans.
  7. Spoon 1/2 cup rice mixture along center of each tortilla.
  8. Roll up tortillas to enclose filling and arrange, seam side up, in a glass baking dish.
  9. Spoon remaining ketchup along center of rolled tortillas and cover with sour cream.
  10. Cover and bake in preheated 400 degrees F oven for 30 minutes or until hot.

Serves 8.


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