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Vegetable burrito casserole recipe in the casserole category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, C, E, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 2/3 cup rice

    3. 1/2 teaspoon chicken broth

    4. 1 large green bell pepper, diced

    5. 1 onion, chopped

    6. 1, 10 ounce, frozen corn, thawed, drained

    7. 1 cup salsa style catsup

    8. 1 cup Monterey jack cheese, shredded

    9. 8, 8 inch, corn tortillas

    10. 1, 16 ounce, can refried beans

    11. 1/2 cup sour cream

    12. 1 teaspoon chopped cilantro

    Instructions Jump to Ingredients ↑

    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 catsup.

    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 catsup along center of rolled tortillas and cover with sour cream.

    10. Cover and bake in preheated 400 degree F oven for 30 minutes or until hot.

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