Vegitarian Delicharitos
"This casserole is part enchilada, part burrito - and all delicious! My husband invented it one night when we couldn't decide which of the two to make for dinner."
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 13x9 casserole
- Serves:
- 6-8
ingredients
- 12 soft taco-size flour tortillas
- 1 (6 7/8 ounce) box Spanish rice
- 1 (10 ounce) can Ro-Tel diced tomatoes with peppers
- 1 cup cubed Velveeta cheese
- 1⁄2 cup shredded cheddar cheese
- 2 (16 ounce) cans refried beans
- 2 (10 ounce) cans enchilada sauce
- 1⁄2 large green pepper
- 1 tomatoes
- 1 medium white onion
directions
- Preheat oven to 375 degrees.
- Prepare Spanish Rice as directed, adding can of Ro-Tel before covering and simmering on low for 14-15 minutes.
- Finely dice onion, tomato and pepper, mix all three together in a bowl. Set aside.
- Shred, cut, (or hack) Velveeta into small 'meltable sized cubes'.
- In a 13x 9 pan, lay four flour tortillas along bottom, and slightly up sides. They should be overlapping.
- Layer in a can of refried beans over the tortillas. Stud the beans with Velveeta chunks.
- Cover with four more tortillas and cover with enchilada sauce (to taste).
- Layer in Spanish Rice over tortillas. Add half of the onion/tomato/pepper mix over the rice.
- Cover with 4 more tortillas. Pour Enchilada Sauce over tortillas.
- Layer remaining beans, onions mixture over tortillas. Dot with remaining Velveeta.
- Spread Shredded Cheddar over entire casserole.
- Cover in foil. Bake for 45 minutes, or hot and bubbly.
- **This recepie can easily be customized to your own preferences regarding layer order, ingredients etc -- you can't go wrong!**.
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