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Vegetarian Burrito Casserole
- 3/4 cup white rice
- 1 1/2 cups water
- 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 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 1/2 cups salsa, divided
- 2 1/2 cups shredded Cheddar cheese, divided
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 18g|
|Saturated Fat 9.7g|
|Total Carbohydrate 35.9g|
|Dietary Fiber 7.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|