Vegetarian Burrito Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegetarian Burrito Casserole Recipe). 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.

Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 servings

Vegetarian Burrito Casserole Recipe

Ingredients

¾ cup white rice

1 ½ cups water

1 (12 ounce) package frozen soy burger-style crumbles

1 (28 ounce) can whole tomatoes

drained

1/4 cup juice reserved

2 ½ 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 ½ cups salsa

divided

2 ½ cups shredded Cheddar cheese

divided

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

In a saucepan bring water to a boil. Add rice and stir. Reduce heat cover and simmer for 20 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 5

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

Nutritional Information

Vegetarian Burrito Casserole Recipe

Servings Per Recipe:8

Calories: 486.5

% Daily Value *

Protein: 50.8g 102%

Carbohydrates: 35.9g 12%

Dietary Fiber: 7.7g 31%

Sugars: 6.3g

Fat: 18g 28%

Saturated Fat: 9.7g 48%

Cholesterol: 45.3mg 15%

Vitamin A Iu: 966.6IU 19%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.3mg 21%

Vitamin C: 12.3mg 20%

Folate: 122.9mcg 31%

Calcium: 475.2mg 48%

Iron: 9.5mg 53%

Magnesium: 55.9mg 20%

Potassium: 468.4mg 13%

Sodium: 1806.7mg 72%

Thiamin: 0.3mg 28%

Calories From Fat: 161.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.