Vegetarian Burrito Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 7.1 g
  • Cholesterol: 11.0 mg
  • Sodium: 435.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 11.3 g
  • Protein: 15.1 g

View full nutritional breakdown of Vegetarian Burrito Casserole calories by ingredient
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Introduction

Super easy low-fat veggie casserole, add tomatoes, onions and hot sauce for more flair. (My hubby doesn't like these items so they stay off the official recipe!) If you can handle the added calories, add 1/2 lb ground beef or turkey to the bean and veggie mix. Super easy low-fat veggie casserole, add tomatoes, onions and hot sauce for more flair. (My hubby doesn't like these items so they stay off the official recipe!) If you can handle the added calories, add 1/2 lb ground beef or turkey to the bean and veggie mix.
Number of Servings: 6

Ingredients

    1 can black beans
    1 can sweet corn, no salt added
    1 can mushrooms, ends and peices
    1 zucchini, chopped
    1 red bell pepper, sliced
    1 green bell pepper, sliced
    4 whole-wheat tortillas
    2 tsp vegetable oil
    4 oz part skim milk cheese
    2 tsp low sodium taco seasoning

Directions

Heat oil in a large skillet and saute zucchini, mushrooms and peppers until tender-crisp. Add beans, corn, and taco seasoning, stir and heat until warmed through. Pour a little of the juice into the bottom of a round casserole dish with lid, and turn to coat. Place one tortilla in bottom of dish, then top with bean and veggie mix. Top with 1 oz of the cheese. Repeat with 3 more layers of tortilla, bean and veggie mix. Bake at 350 for 30 min or microwave on high for 10 min or until cheese on top is bubbly. Makes 8 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ASTOCKTO.

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