Tonight I made the Vegetarian Burrito Casserole for dinner. If you are looking for a new meatless meal for your menu or if you love Mexican, be sure to give this recipe a try.
When I made this dish, I didn't have jalapeno peppers so I left them out. I also didn't have any flour tortillas on hand so I used six 6" corn tortillas instead. The results were very tasty. In fact, I think I will continue to use the corn tortillas in this recipe as it adds an extra flavor to the dish that you wouldn't be able to get with flour tortillas.
I hope your family enjoys this recipe as much as we do.
Vegetarian Burrito Casserole
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 -I used six 6" corn tortillas
1 (14.25 ounce) can vegetarian refried beans, divided
2 fresh jalapeno peppers - seeded, sliced, and divided -I did not have these so I left them out. The casserole still tasted great
1 1/2 cups salsa, divided
2 1/2 cups shredded Cheddar cheese, divided
Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
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.
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.
5. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
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