Burrito Casserole
4 servings instant rice
1 can vegetarian refried beans
1 can diced tomatoes
1 small onion
2-3 cloves garlic
1 green pepper
1 4oz can crushed chilies (optional)
vegan soy cheese, shredded
3-4 flour tortillas
salt, pepper and spices to taste
Cook rice to box specifications and heat oven to 350.
Sautee the onion, garlic and green pepper in some olive oil. Tear up tortillas into large 4 inch (or so) sized chunks and place on bottom of baking dish. (I use a round 11 inch, 6 cup volume dish)
Spread beans onto tortillas. In a separate bowl mix the cooked rice with some soy cheese, the can of tomatoes and the sauteed onion/garlic/green pepper. If you want an extra kick add the chilies. Add salt and pepper while mixing- I also add a little oregano.
Spread this mixture over the beans. Top with more soy cheese. Bake approximately 20 minutes.
SO HOW'D IT GO?
I made this for my family last night. It was pretty tasty. I went ahead and added olives to the rice mixture, and I didn't have any chilis, so I just added a few drops of tobasco to the tomatoes before mixing them in. The only thing I didn't care for was how hard the tortillas at the bottom got. They were tough, as if they had been microwaved. Next time I make this, I'll spread some refried beans on the bottom of the dish before putting down the tortila pieces to add more moisture. But overall, I loved this recipe. I think all-in-one meals are some of the best! Thanks for the recipe!