A hearty, southwestern-style vegetable and Monterey Jack cheese casserole.

Veggie Jack Burrito Casserole

1 tablespoon vegetable oil
2 cups broccoli flowerettes
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups (12 ounces) shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Green or red salsa

1. In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2. Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12x8 inch baking dish. Cover with foil.
3. Bake at 400°F (205°C) for 15 to 20 minutes or until heated through.
4. Top with salsa and remaining cheese.
5. Continue baking 5 to 7 minutes, or until cheese is melted.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.