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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 3.2 g
  • Cholesterol: 5.9 mg
  • Sodium: 627.6 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 8.2 g
  • Protein: 17.3 g

View full nutritional breakdown of burrito casserole calories by ingredient
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burrito casserole

Submitted by: KLYN2006


Number of Servings: 6

Ingredients

    2 pkg (8.8 oz each) fully cooked instant brown rice
    15 oz jar salsa
    1/2 tsp oregano
    15 oz can fat free refried beans
    10 oz package frozen corn, thawed
    1 tsp chili powder
    1/2 tsp ground cumin
    1 1/2 c reduced fat shredded taco cheese blend
    2 package (10 oz each) frozen spinach, thawed and squeezed dry
    3 Tb chopped cilantro

Directions

In a large bowl combine rice, salsa, and oregano. In a second bowl combine beans, corn, chili powder, and cumin.

Coat 13x9 pan with non-stick spray. Spread half of rice mix evenly on bottom, layered bean mixture and then half the cheese over top of rice. Scatter spinach over cheese. Top with remaining rice and cheese.

Heat oven to 350. Bake uncovered 35 minutes and sprinkle with cilantro before serving.

Can be kept 2 days in fridge, covered, before baking. If doing so, remove from fridge 15 minutes before putting in oven and remove cover.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KLYN2006.






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