Cheesy Oven Burrito Bake

Cheesy Oven Burrito Bake
10 min
25 min
12 servings
  • Multi-grain tortillas filled with fajita-style vegetables and creamy refried beans, these fiber packed burritos are topped with a cheesy green chile sauce the whole family will love.
  • 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 (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 1/2 cups cooked long or medium grain brown rice, heated
  • 1 can (16 ounces) fat-free refried black beans
  • 6 (8-inch) multi-grain or whole-wheat tortillas
  • Salsa and guacamole (optional)
Step 1
Preheat the oven to 350° F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Coat 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.
• Cooked chicken or ground beef may be added to filling. • Look for precooked ready-to-use brown rice to save prep time.