Ingredients

12 (6-8 inch) corn tortillas
FILLING:
1 Tbsp. olive oil
1/2 C. diced red bell pepper
5 tsp. minced garlic
2 C. cooked white rice
1 C. frozen or canned corn
1 C. canned refried beans
SAUCE:
1 (10 3/4 oz.) can condensed cream of broccoli soup
3/4 C. mild salsa verde or green taco sauce
1 (7-8 oz.) can chopped green chilies, undrained
1/2 C. milk
1/3 C. sliced scallions
1/2 C. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 C. sour cream
8 oz. shredded Monterey Jack cheese

Cooking Instructions

Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: