Mexican Vegetarian Burrito Casserole Recipe

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

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


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 8×8 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.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *