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Vegetarian Burrito Casserole

4

0 min

Vegetarian Burrito Casserole

Vegetarian Burrito Casserole Photo 1

Time

0 min

Serving

8 persons

Calories

487

Rating

4.00★ (140)

Cuisine

Mexican
Author: Victoria Buriak
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

  • white rice: 0.75 cup
  • ½ cups water: 1 piece
  • frozen soy burger-style crumbles: 1 pack (12 ounce pack)
  • whole tomatoes, drained, 1/4 cup juice reserved: 1 can (28 ounce can)
  • ½ teaspoons chili powder: 2 piece
  • cumin: 1 tsp
  • taco seasoning mix: 1 pack (1.25 ounce pack)
  • burrito-size flour tortillas: 2 piece (10 inch)
  • vegetarian refried beans: 1 can (14.25 ounce can, divided)
  • jalapeno peppers - seeded, sliced, and: 2 piece (divided, fresh)
  • ½ cups salsa: 1 piece (divided)
  • ½ cups shredded Cheddar cheese: 2 piece (divided)

Metric Conversion

Stages of cooking

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  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
    Vegetarian Burrito Casserole Photo 2
  2. Preheat oven to 375 degrees F (190 degrees C).
    Vegetarian Burrito Casserole Photo 3
  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.
    Vegetarian Burrito Casserole Photo 4
  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.
    Vegetarian Burrito Casserole Photo 5
  5. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
    Vegetarian Burrito Casserole Photo 6

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