Vegetarian Burrito Casserole

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

• 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

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 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.


5. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Vegetarian Burrito Casserole