Recipe

Vegetarian Burrito Casserole Recipe

	Rapunzel / All my dishes 10 months, 2 weeks ago 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!... More Prep:20m Cook:45m Servings:8	Rapunzel
	healthy mexica quick easy

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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. Preheat oven to 375 degrees F (190 degrees C).

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. 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. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

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Comments

ksfoodjunkie 9 months, 4 weeks ago said:
I will be trying this soon but leaving out the soy crumbles since they aren't neccesary to complete the veggie protien. Sounds fantastic!

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