Vegetarian Burrito Casserole

Vegetarian Burrito Casserole

79 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  BONF

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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 (79)

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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 just as flavorful). Second, next time I will add extra veggies (corn, zucchini, carrots, etc) to the mix. Third, I had a hard time layering! Next time I will mix everything together except the cheese and tortillas - it's a casserole after all :) Finally, I had to use a 9x12 or so baking dish! There's no way that volume of food would fit in an 8x8. Oh, and I used corn tortillas - still unrefined (as is whole wheat) but more flavor and texture. Thanks for a new go-to recipe - this will be a great one for a week's worth of dinners!



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 also used corn tortillas instead of flour out of personal preference. Delicious, thank you!



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 of like a Mexican lasagna. Only changes I made was chopped green chiles instead of jalapenos and I made in a 9X13, just laying the tortillas in the pan and tearing them as I needed to fit the shape of the pan.

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Amount Per Serving (8 total)

  • Calories
  • 486 cal
  • 24%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 35.9 g
  • 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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Bean Burrito Casserole


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Vegetarian Jamaican Jerk Burrito