vegetarian burrito casserole

Ingredients

• Servings: 8
• 3/4 cup white rice
• 1 1/2 cups water
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.