Burrito Casserole

I found this in Family Circle and I followed the recipe exactly. When (yes, I said when) I make this again, I will make some modifications.

Burrito Casserole

makes 6 servings
prep 15 minutes
bake at 350 degrees for 35 minutes

2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
1 jar (15 1/2 ounces) salsa
1/2 teaspoon dried oregano
1 can (15 ounces) refried beans
1 package (10 ounces) frozen corn, thawed
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 1/2 cups shredded reduced-fat taco-cheese blend
2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dried
3 tablespoons chopped cilantro

1) In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, corn, chile powder & cumin

2) Coat a 12x8x2 inch baking dish with non-stick cooking spray. Spread half of the rice mixture evenly in dish. Layer the refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Tip with remaining rice mixture and cheese.

3) Cover with plastic wrap and refrigerate for up to 2 days.

4) Heat oven to 350 degrees. Bake uncovered for 35 minutes or until internal temperature registers 140 degrees. Sprinkle with cilantro before serving.

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in the oven.

per serving: 382 calories; 9 g fat (4 g sat); 19 g protein, 61 g carbs; 10 g fiber; 788 mg sodium and 26 mg cholesterol.

Next time I make this, I will use fresh spinach, hot salsa & add shredded rotisserie chicken.