Vegetarian Burrito Casserole
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 mediumhigh heat. Cook and stir, breaking up tomatoes, for 10 minutes.Lay 1 flour tortilla in a lightly greased 8×8 inch baking dish. Layerwith one half of the beans, jalapeno slices, rice, salsa, soy mixture,and 1 cup Cheddar cheese. Repeat layers with remainingingredients, beginning with the flour tortilla, and top with remaining1 1/2 cups Cheddar cheese.Bake in the preheated oven for 15 minutes, or until heated throughand cheese is melted. Serve immediately.
Ingredients
- 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
