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BURRITO CASSEROLE

Low fat, healthy Mexican style recipe for "wet burritos"

If you wish, you can add 3/4# cooked and seasoned ground meat to this vegetarian recipe.

6 large whole wheat tortillas
1 16 oz. can no fat refried beans
8 oz Mexican cheese

1 large (23 oz.) jar chunky salsa
No fat or low fat sour cream
Chopped fresh cilantro (optional)

1. Spray LARGE casserole or baking dish with cooking spray.  It will need to hold all 6 burritos after they are rolled up.
2. Divide the can of refried beans evenly among the 6 tortillas.  Then spread the beans evenly over each tortilla.  If you use white flour tortillas you won't get as good flavor, and you won't get quite as much protein value either.   Do NOT use the new low carb tortillas.  Most of them taste simply awful!
3. Either shred the cheese or cut it into strips about 1/8" x 1/8".  Distribute the cheese evenly on top of the beans.  Roll each tortilla into a "burrito".  You do not need to tuck in the ends for this recipe, though.   If you are using meat, divide the cooked and seasoned ground meat evenly on each tortilla before rolling them.
4. Put a thin layer of the salsa on the bottom of the casserole.  Then arrange the burrito rolls, seam side down, to fill the casserole.  They can be touching, but not crammed together, as they will expand while cooking.
5. Cover with a generous amount of the salsa, making sure that it goes between each roll and particularly that it covers the edges.
6. Cover with a lid or foil.  Bake at 350 degrees (moderate oven) for 45 minutes.  Remove from oven and let sit, covered, for 10 minutes before serving.   They are easier to serve if you cut them in half lengthwise.  Top each serving with sour cream and finely chopped cilantro to your taste.  SERVES 4, figuring 1 1/2 burrito rolls per person.

For another quick and easy recipe using whole wheat tortillas try my Salmon Fajitas

Also, see more recipes using ready made salsa

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