Vegetable Burrito Casserole

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* Exported from MasterCook *

 

Vegetable Burrito Casserole

 

Recipe By : Good Housekeeping® Best One-Dish Meals

Serving Size : 4 Preparation Time :0:25

Categories : Casserole Mexican

Burritos

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup regular long-grain rice

2 teaspoons vegetable oil

1 large green bell pepper -- diced

1 medium onion -- chopped

1 can {8 3/4 oz.} whole-kernel corn -- drained

1/2 cup bottled salsa

1 cup shredded Monterey Jack cheese

8 8-inch flour tortillas

1 16 oz. can vegetarian refried beans

1 8 oz. can tomato sauce

1/8 teaspoon ground red pepper

1/2 cup sour cream

1 tablespoon chopped fresh cilantro or parsley leaves

 

1. In a small saucepan, prepare rice as label directs.

2. Meanwhile, in nonstick 10-inch skillet, heat vegetable oil over medium

heat until hot. Add green bell pepper and onion and cook until vegetables are

tender. Remove skillet from heat; stir in corn and salsa.

3. Preheat oven to 400 degrees. When rice is done, stir into vegetable

mixture along with cheese.

4. Spread each tortilla with a scant 1/4 cup refried beans. Spoon 1/8 of rice

mixture {about 1/2 cup} along center of each tortilla. Roll up tortillas to

enclose filling and arrange, seam-side down, in 13 x 9-inch glass or ceramic

baking dish. In small bowl, stir tomato sauce and ground red pepper together.

Spoon sauce along center of rolled tortillas; spoon sour cream over sauce.

Cover baking dish with foil and bake casserole 30 minutes or until hot.

5. To serve, sprinkle with cilantro.

 

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