VEGETARIAN BURRITO CASSEROLE

Vegetarian Burrito Casserole image

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.

Provided by BONF

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 35.9 g, Cholesterol 45.3 mg, Fat 18 g, Fiber 7.7 g, Protein 50.8 g, SaturatedFat 9.7 g, Sodium 1806.7 mg, Sugar 6.3 g