Description
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.
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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8