Vegetarian Burrito Casserole recipe

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Ingredients

¾ cup white rice
1 ½ cups water
1 (12 ounce) package frozen soy burger-style crumbles
1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved
2 ½ teaspoons chili powder
1 teaspoon cumin
1 (1.25 ounce) package taco seasoning mix
2 (10 inch) burrito-size flour tortillas
1 (14.25 ounce) can vegetarian refried beans, divided
2 fresh jalapeno peppers - seeded, sliced, and divided
1 ½ cups salsa, divided
2 ½ cups shredded Cheddar cheese, divided

Nutrition Info

486.5 calories
carbohydrate: 35.9 g
cholesterol: 45.3 mg
fat: 18 g
fiber: 7.7 g
protein: 50.8 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1806.7 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.

  4. Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.

  5. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Recipe Yield

8 servings

Recipe Note

I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.

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