Vegetarian Burrito Casserole

Vegetarian Burrito Casserole

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"I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more."

Ingredients

1 h 5 m {{adjustedServings}} servings 486 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1807 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

84
  1. 118 Ratings

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This is a recipe I will modify and make again and again. A couple of notes. First, either tomatoes OR salsa is sufficient (I used "mexican" seasoned stewed tomatoes - way cheaper than salsa and ...

This is a great casserole. Our friends, veggies and carnivores, both like this one. I made a couple of changes of my own to it. I added more veggies, such as corn, peppers, and onions. I al...

Oh my gosh people, this is a keeper! Make a 9x13 pan of it and just cut slabs off of it for days! Each day in the fridge, it tastes better and better. Absolutely delicious and different. Kind...