When I was attempting to use up some leftover Mexican ingredients one evening, I cooked this dish. Everyone was enthralled by how delicious it was and demanded more.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup white rice
- 1 ½ cups water
- 1 (12 ounce) package frozen soy burger-style crumbles
- 1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved
- 2 ½ 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 ½ cups salsa, divided
- 2 ½ cups shredded Cheddar cheese, divided
Instructions
- 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 8×8 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
| Calories | 487 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 8 g |
| Protein | 51 g |
| Saturated Fat | 10 g |
| Sodium | 1807 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
An immediate hit – incredibly tasty. Nice and cheesy! Next time, I might add corn and green peppers, spinach or broccoli for contrast and extra nutrition.
Yum! Thanks for this tasty recipe. Perfect with a salad on the side.
Instead of rice I added squash just to add vegetables rather than starch. Loved it
I wanted more veggies, so I sauteed a med onion, garlic, one zucchini and one yellow squash and added it to the step wtih the crumbles and it was really great. I will definitely make this again. Definitely 9×13 pan– filled it to the top. I also baked it 30-45min.
I liked this as will definitely become one of our regulars! I will echo others though and recommend that you make this your own. I used what was in the house, a can of black beans instead of the vegetarian crumbles and caved jalapeno instead of fresh, and added what we like, sauteed garlic, a can of corn, and fresh onions, peppers, and olives. and for layering do whatever seems easiest to you, just be sure to use a 9×13 pan!
I added spinach & mixed everything in one skillet, including the cooked rice. It filled a 9×13 dish & made 3 meals for two of us. Delicious!!
This is so easy and so tasty. I froze half and it tasted just as good when reheated!
This is an excellent weeknight vegetarian recipe. Even my meat eaters loved the flavor. I made the recipe as stated and my family really enjoyed it.
Added green peas and corn…and less tomato..
I love it when vegetarians try to make not meat taste like meat. Nice.
DELICIOUS!
It was delicious! I followed another poster’s advice and didn’t use tomatoes and salsa. I used only salsa. I substituted green chilis for jalepenos only bc they would’ve been too spicy for the kids. I think jalepenos would be delicious though. I also realized that with the salsa, the chilis weren’t necessary. Will definitely make again.
We all enjoyed this! We made the recipe almost as written, except used ‘mexican soy ground’ and next time, if using the mexican ground, I would use only 1/2 a pkg of taco seasoning (or reduce the chili powder) as it was very, very spicy! (Very spicy in a delicious way – but a tad too much in my opinion! ) We also added a few more flour tortillas so that there was a complete layer of tortilla on the bottom and in the middle that covered the 9 x 13″ pan. Yum! Thanks!
This was absolutely delicious!!! Only thing I’ll change is add the entire juice from the tomatoes, it definitely needed more moisture to the “meat”.
I halved the recipe and then put it in the 8×8 pan. It fit very well. I also did not put the salsa IN the recipe I used it as a topping with the sour cream (non fat plain Greek Yogurt). It turned out very well. 4 servings is plenty with just me.
Loved this recipe! I made mine layered, like a lasagna, with whole wheat flour tortillas, added black beans and cayenne pepper as well as extra jalapenos to spice it up a bit. I also completely ignored the measurements for the cumin and chili poweder and just loaded it in since we like our food spicy. It was a huge success and made a TON of food! Can’t wait to have the leftovers!
I’m giving this recipe a “5” even though I followed it exactly. These are the changes I would make the next time I make it: 1) I used veggie burgers made by a company that is synonymous with AM. I found them tasty, but rubbery. Next time I’ll use Costco’s black bean burgers. They’ very good. 2) I will use Mexican tomatoes. 3) I forgot to add the salsa and realized it just as I popped it into the oven, so I just poured it all over the top and spread it out so that it covered the cheese. All in all, a keeper. This is what I’ll eat on this coming week.
Hooray for vegetarian casseroles that turn out so yummy! I work nights and am always looking for things i can make in the day for my husband to just heat up at night and this worked great. So its a tasty casserole that can easily be made ahead. And anything my daughter can drown in sour cream she will eat and this goes good with sour cream.
Awesome!
Raves all around! Fed seven hungry people easily, with about two portions of leftovers. Substituted Trader Joes Chorizo Sausage (vegetarian) for the soy burger crumbles and used only half the taco seasoning, since the chorizo is already very spicy. Gave it a hot tangyness that people loved. Cut the jalapenos also. Have sour cream on hand for those who can’t handle the hot spice. Also chopped up about three carrots and microwaved them for two minutes then tossed them in. I made mine ahead so it had been in the fridge, so I increased the oven time to about 35 minutes. Served it with Pumpkin Casserole from allrecipes and they complemented each other well! Have a glass of red wine with the whole thing. Yum!
This was very good and tasty. I made it exactly as written and was a little concerned that it would be over spiced for my taste but the rice cut the abundance of spices well and it came out great. I served it with sour cream and guacamole on the side with a green salad.