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From Virginia Wiedemann:   "Here's a low-fat, healthy, Mexican style recipe for 'wet burritos'.  You can make it vegetarian, or make it with ground meat."

Burrito Casserole

6 large whole wheat tortillas
1 16-oz. can no-fat refried beans
8 oz. Mexican cheese
1 23-oz. jar chunky salsa
sour cream, no-fat or low-fat
fresh cilantro, chopped (optional)
3/4 lb. ground beef (optional), seasoned with salt and pepper
cooking spray
 

Preheat oven to 350░ F.  Spray a large casserole or baking dish with cooking spray.
 

Divide the refried beans among the 6 tortillas; spread evenly over each tortilla.  Either shred the cheese, or cut it into matchstick strips.  Distribute cheese evenly on top of the beans.  If using meat, cook and season, then divide evenly on each tortilla.  Roll each tortilla into a 'burrito'; do not tuck in the ends, however.
 

Place  a thin layer of salsa on the bottom of the casserole.  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.   Cover with a generous amount of the salsa, making sure it goes between each roll, and covers and edges. 
 

Cover with a lid, or aluminum foil.  Bake for 45 minutes.  Remove from oven and let set, still covered, for 10 minutes before serving.  Top each serving with sour cream and chopped fresh cilantro to taste. 

 

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