Bon Appétit: Vegetarian Burrito Casserole
Ingredients:
3/4 cup white rice
1 1/2 cups water
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 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 1/2 cups salsa, divided
2 1/2 cups shredded Cheddar cheese, divided
Directions:
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.
Congratulations to Hunter Ashley for getting a 2nd place in the Discus throw. He may be a Freshman, but he can definately out throw a lot of sophmores, Juniors and seniors. Way to go Hunter. Practice always pays off. Proud of you.