Vegetarian Burrito Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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