Vegetarian Burrito Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This easy Mexican casserole came together in minutes and was a big hit with veggies and carnivores alike! I threw some leftover corn and black beans into the mix with great results! I leave out the jalapenos when serving to kids and other folks who don't love spice quite so much as me! Read more ! Ingredients:
3/4 cup cooked rice (i used healthy brown rice) |
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. 1. Preheat oven to 375 degrees F (190 degrees C).
2. 2. 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.
3. 3. 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.
4. 4. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
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