Vegetarian Burrito Casserole

Vegetarian Burrito Casserole
  • 3/4 cup white rice
  • 1 1/2 cups water
  • 1 (12 ounce) package frozen soy burger-style crumbles
  • 1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved
  • 2 1/2 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 1/2 cups salsa, divided
  • 2 1/2 cups shredded Cheddar cheese, divided


  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.

03/27/2017
Vegetarian Burrito Casserole, recipe PT15M PT1H 5 455 calories

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