Recipe by BONF
"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."
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1 1/2 cups
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
1 (1.25 ounce) package
taco seasoning mix
2 (10 inch)
burrito-size flour tortillas
1 (14.25 ounce) can
vegetarian refried beans, divided
fresh jalapeno peppers - seeded, sliced, and divided
1 1/2 cups
2 1/2 cups
shredded Cheddar cheese, divided
This is a recipe I will modify and make again and again. A couple of notes. First, either tomatoes OR salsa is sufficient (I used "mexican" seasoned stewed tomatoes - way cheaper than salsa and just as flavorful). Second, next time I will add extra veggies (corn, zucchini, carrots, etc) to the mix. Third, I had a hard time layering! Next time I will mix everything together except the cheese and tortillas - it's a casserole after all :) Finally, I had to use a 9x12 or so baking dish! There's no way that volume of food would fit in an 8x8. Oh, and I used corn tortillas - still unrefined (as is whole wheat) but more flavor and texture. Thanks for a new go-to recipe - this will be a great one for a week's worth of dinners!
Didn't enjoy this recipe as much as others did; thought the flavors to be a bit boring, but might be good w substitutions. Makes a TON of food, so use a 9x13 if you try it.
This is a great casserole. Our friends, veggies and carnivores, both like this one. I made a couple of changes of my own to it. I added more veggies, such as corn, peppers, and onions. I also used corn tortillas instead of flour out of personal preference. Delicious, thank you!
Oh my gosh people, this is a keeper! Make a 9x13 pan of it and just cut slabs off of it for days! Each day in the fridge, it tastes better and better. Absolutely delicious and different. Kind of like a Mexican lasagna. Only changes I made was chopped green chiles instead of jalapenos and I made in a 9X13, just laying the tortillas in the pan and tearing them as I needed to fit the shape of the pan.
This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though, that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas, side by side. Cover in refried beans. We use a small can of green chiles instead of jalapenos out of personal preference. Layer the rest of the ingredients in any order: peppers, rice, all of the TVP mixture, salsa, & cheese. Top with 2 more tortillas, remaining refried beans, some salsa, we add diced onion here, & the remaining cheese. We serve with Mexicorn on the side, would be great in the dish as well, maybe with some black beans as well. Top with sour cream, corn on the side. It's really impossible to mess this dish up, so change it up to what suits your needs & it will most likely still be great.
Very tasty dish. Makes a great "make ahead" dish - bake when ready to eat. I used a few variations - delicious either way!
Used what was on hand.. Brown rice, wheat burrito style tortillas, spicy black bean salsa (nixed the peppers). Loved it and the leftovers are great too!
This was very good. Though, we are not vegetarian, so it was just easier for me to use ground turkey instead (1 pound). One reviewer wrote that canned tomatoes, plus salsa was overkill, so in place of the huge can of whole tomatoes, I used a 15 ounce can of diced tomatoes which I just dumped in, not bothering to save the 1/4 cup for later. This worked out to be the perfect amount of liquid for my 1 lb. of meat. Also used a larger casserole, which it filled, so do not even attempt the 8x8. Mixed diced jalapeños right in with meat instead of layering. I think sliced black olives on the top layer would have been a nice addition.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Burrito Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 486
** Calories from Fat: 162
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