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My review
Vegetarian Burrito Casserole
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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Ingredients
1 h 5 m servings 486 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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 medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
- 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.
- Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
Nutrition Facts
Per Serving: 486 calories; 18 g fat; 35.9 g carbohydrates; 50.8 g protein; 45 mg cholesterol; 1807 mg sodium. Full nutrition
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Reviews
Read all reviews 94133 Ratings
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Most helpful positive review
4/16/2008
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 ...
Most helpful critical review
12/14/2010
Didn't enjoy this recipe as much as others did; thought the flavors to be a bit boring, but might be good w substitutions. Makes a TON of food, so use a 9x13 if you try it.
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4/16/2008
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 ...
1/4/2005
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...
3/3/2012
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...
8/28/2010
This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though, that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas, si...
10/25/2005
Very tasty dish. Makes a great "make ahead" dish - bake when ready to eat. I used a few variations - delicious either way!
11/5/2006
Used what was on hand.. Brown rice, wheat burrito style tortillas, spicy black bean salsa (nixed the peppers). Loved it and the leftovers are great too!
3/12/2012
This was very good. Though, we are not vegetarian, so it was just easier for me to use ground turkey instead (1 pound). One reviewer wrote that canned tomatoes, plus salsa was overkill, so in ...
12/14/2010
Didn't enjoy this recipe as much as others did; thought the flavors to be a bit boring, but might be good w substitutions. Makes a TON of food, so use a 9x13 if you try it.
12/18/2010
We love this recipe. I found it is very easy to just throw everything except the refried beans, cheese, and tortillas in a rice cooker. I let it all cook, then layer. Very easy and very fast.