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Vegetarian Burrito Casserole

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“I substituted black beans for the soy burger crumbles. This is really good, and I didn't miss the meat. Recipe courtesy off”
1hr 5mins

Ingredients Nutrition

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


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  2. Preheat oven to 375.
  3. 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.
  4. 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.
  5. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups cheddar cheese.
  6. Bake in a preheated oven for 15 minutes, or until heated through and cheese is melted.
  7. Serve immediately.

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