Vegetarian Burrito Casserole

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
  • 18
    cup water
  • 12
    ounces soy burgers (crumbled)
  • 28
    ounces whole tomatoes, drained (1/4 cup juice reserved)
  • 2 12
    teaspoons chili powder
  • 1
    teaspoon cumin
  • 1 14
    ounces taco seasoning
  • 20
    inches flour tortillas (burrito size)
  • 14 14
    ounces refried beans (vegetarian, divided)
  • 2
    jalapeno peppers (seeded, sliced, and divided)
  • 1 12
    cups salsa, divided
  • 2 12
    cups cheddar cheese, shredded and divided
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DIRECTIONS

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  • Preheat oven to 375.
  • 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, about 10 minutes.
  • 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 of cheddar cheese.
  • Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups cheddar cheese.
  • Bake in a preheated oven for 15 minutes, or until heated through and cheese is melted.
  • Serve immediately.
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