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Vegetarian Burrito Casserole

Rated as 4.57 out of 5 Stars

"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 cals
Original recipe yields 8 servings

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.

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 94
  1. 134 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

Very tasty dish. Makes a great "make ahead" dish - bake when ready to eat. I used a few variations - delicious either way!

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!

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 ...

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.

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.