Unwrap a bundle of joy with this Vegetarian Burrito Casserole, where every layer is a new discovery of flavour. It’s a tapestry of textures and flavours, woven with love and care, ready to enchant your palate. This casserole is not just a meal; it’s a celebration of vibrant, plant-based goodness in one delicious dish.
Ingredients:
- ¾ cup white rice
- 1 ½ cups water
- 1 (12 ounce) package frozen soy burger crumbles
- 1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved
- 2 ½ teaspoons chilli powder
- 1 teaspoon cumin
- 1 (1.25 ounce) packet taco seasoning mix
- 2 (10-inch) burrito-size flour tortillas
- 1 (14.25 ounce) tin vegetarian refried beans, divided
- 2 fresh jalapeno peppers – seeded, sliced and chopped
- 1 ½ cups salsa, divided
- 2 1/2 cups shredded cheddar cheese, divided
Method of preparation:
Preheat the oven to 350°F (175°C).
Bring 1 ½ cups water to a boil in a medium saucepan. Add the rice and stir. Reduce the heat, cover and simmer for 20 minutes.
In a frying pan over medium heat, cook the soy crumbles with the reserved tomato juice, chilli powder, cumin and taco seasoning until heated through.
Place one tortilla on the bottom of a 9×13 inch baking dish. Spread half of the refried beans over the tortilla, followed by half of the soy crumble mixture. Cover with half the jalapeno slices, then half the salsa and finally half the cheese.
Place the second tortilla on top and repeat the layering with the remaining ingredients.
Bake in the preheated oven for 30 minutes or until the cheese is bubbly and lightly browned.
Allow the casserole to cool for a few minutes before slicing and serving.
