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 caloriescarbohydrate: 35.9 gcholesterol: 45.3 mgfat: 18 gfiber: 7.7 gprotein: 50.8 gsaturatedFat: 9.7 gservingSize: -sodium: 1806.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Burrito Casserole
Directions
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In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.