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
- white rice: 0.75 cup
- ½ cups water: 1 piece
- frozen soy burger-style crumbles: 1 pack (12 ounce pack)
- whole tomatoes, drained, 1/4 cup juice reserved: 1 can (28 ounce can)
- ½ teaspoons chili powder: 2 piece
- cumin: 1 tsp
- taco seasoning mix: 1 pack (1.25 ounce pack)
- burrito-size flour tortillas: 2 piece (10 inch)
- vegetarian refried beans: 1 can (14.25 ounce can, divided)
- jalapeno peppers - seeded, sliced, and: 2 piece (divided, fresh)
- ½ cups salsa: 1 piece (divided)
- ½ cups shredded Cheddar cheese: 2 piece (divided)
Metric Conversion
Stages of cooking
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In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
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Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
