Vegetable Burrito Casserole
MexicanVegetarianEasy45 minBy Northstar
Ingredients
Servings
4
- 0.7 cup uncooked white rice
- 1 count large green bell pepper, diced
- 1 count onion, chopped
- 10 oz frozen corn, thawed and drained
- 1 cup salsa-style catsup or chunky salsa
- 1 cup shredded Monterey Jack cheese
- 8 count 8-inch corn tortillas
- 16 oz canned refried beans
- 0.5 cup sour cream
- 1 tsp chopped fresh cilantro
Instructions
- 1
Cook rice according to package directions, without adding butter or salt.
- 2
Preheat oven to 400 degrees F.
- 3
In a nonstick skillet over medium heat, cook the green pepper and onion until tender, about 5 minutes.
- 4
Remove from heat and stir in the corn and half of the salsa. Stir in the cooked rice and cheese.
- 5
Spread each tortilla with about 1/4 cup refried beans. Spoon about 1/2 cup of the rice mixture along the center of each tortilla. Roll up tightly.
- 6
Arrange the rolled burritos, seam side down, in a greased glass baking dish.
- 7
Spoon the remaining salsa along the center of the rolled tortillas and cover with sour cream.
- 8
Cover with foil and bake for 30 minutes, until heated through. Garnish with cilantro and serve.