Cheesy Oven Burrito Bake
Ingredients
- Nonstick cooking spray
- 2 large sliced red and/or green bell peppers cut into thin strips
- 1 medium onion sliced
- 1 teaspoon ground cumin
- 1 can Nestlé Carnation Evaporated Lowfat 2% Milk 12 fluid ounces, divided
- 1 cup 4 ounces shredded reduced fat 2% cheddar cheese
- 1 can diced green chilies, undrained 4 ounces
- 1 1/2 cups cooked long or medium grain brown rice heated
- 1 can fat-free refried black beans 16 ounces
- 6 multi-grain or whole-wheat tortillas 8-inch
- Salsa and guacamole optional
Instructions
- PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
- SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
- MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
- COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
- FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
- BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.
Notes
TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.
Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron