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.
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.
- 1 1/2 cups water
- 1 teaspoon cumin
- 3/4 cup white rice
- 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 (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
- Carbohydrate 20.4344212525401 g
- Cholesterol 43.3125 mg
- Fat 13.9535668750649 g
- Fiber 1.50871875517918 g
- Protein 12.4486318756249 g
- Saturated Fat 8.75826125001217 g
- Serving Size 1 1 serving (155g)
- Sodium 550.473625244964 mg
- Sugar 18.9257024973609 g
- Trans Fat 0.735404437495943 g
- Calories 256 calories
Step-by-step
- 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.
Simmering the white rice for precisely 20 minutes ensures the grains absorb the liquid without turning sticky, which is critical when building a layered baked dish. Retaining structural integrity across multiple stacked components requires careful moisture control; draining the whole tomatoes and reserving only 1/4 cup of juice prevents the filling from releasing excess liquid and dissolving the tortillas during the 15-minute bake at 375 degrees F. Balancing the rich layers of cheddar cheese and savory soy crumbles demands thoughtful accompaniments that cut through the density.
- Pair this casserole with a bright, high-acid cabbage slaw dressed in fresh lime juice to contrast the rich, heavy melting cheddar cheese.
- Add crisp, raw radish slices to the table for an assertive peppery crunch that offsets the soft textures of refried beans and steamed rice.
- Avoid overly creamy side dishes like standard guacamole; instead, opt for a thin tomatillo salsa verde to introduce fresh herbal notes without adding more fat.
- Ensure the canned vegetarian refried beans are warmed slightly before spreading if they resist smooth application over the flour tortilla base.
Proper temperature management during the final baking phase guarantees melted cheese without overcooking the edges of the flour tortillas. Serving immediately maintains the contrast between the softened interior layers and the crisp edges of the top cheese crust.
