Vegetarian Burrito Casserole Food

VEGETARIAN BURRITOS

Vegetarian Burritos image

Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

Provided by MsBindy

Categories Cheese

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

5 cups cooked pinto beans (or kidney beans)
1/4 cup vegetable oil
4 -5 garlic cloves, minced
4 cups onions, chopped
3 medium green peppers, chopped
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne
1 tablespoon ground coriander
1 cup corn
1/2 cup black olives, chopped
1 1/3 cups sharp cheddar cheese, grated
salt
12 wheat flour tortillas
1 cup cheddar cheese, grated
1 cup sour cream

Steps:

Drain the cooked beans and save the liquid.
Saute the garlic and onions in oil for several minutes until onions are translucent.
Add the peppers and all of the spices and continue to saute until peppers are tender.
Cover the vegetables, remove from heat, and set aside.
Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
Preheat oven to 400°F.
Place each tortilla flat on the counter.
Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
Place the burritos, rolled edge down in an oiled baking pan.
Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
Serve the burritos topped with sour cream.

VEGETARIAN BURRITO CASSEROLE

Vegetarian Burrito Casserole image

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.

Provided by BONF

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 8

Number Of Ingredients 12

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

Steps:

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 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.
Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 35.9 g, Cholesterol 45.3 mg, Fat 18 g, Fiber 7.7 g, Protein 50.8 g, SaturatedFat 9.7 g, Sodium 1806.7 mg, Sugar 6.3 g

VEGETARIAN BURRITO CASSEROLE

Vegetarian Burrito Casserole image

I substituted black beans for the soy burger crumbles. This is really good, and I didn't miss the meat. Recipe courtesy off allrecipes.com

Provided by AmyZoe

Categories Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup white rice
1/8 cup water
12 ounces soy burgers (crumbled)
28 ounces whole tomatoes, drained (1/4 cup juice reserved)
2 1/2 teaspoons chili powder
1 teaspoon cumin
1 1/4 ounces taco seasoning
20 inches flour tortillas (burrito size)
14 1/4 ounces refried beans (vegetarian, divided)
2 jalapeno peppers (seeded, sliced, and divided)
1 1/2 cups salsa, divided
2 1/2 cups cheddar cheese, shredded and divided

Steps:

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 375.
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, about 10 minutes.
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 of cheddar cheese.
Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups cheddar cheese.
Bake in a preheated oven for 15 minutes, or until heated through and cheese is melted.
Serve immediately.

Nutrition Facts : Calories 352.1, Fat 14.2, SaturatedFat 8.1, Cholesterol 37.1, Sodium 1227.1, Carbohydrate 41.8, Fiber 6.9, Sugar 6.1, Protein 16

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