Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetarian Burrito Casserole Recipe
Vegetarian burrito casserole emerged from one creative night of trying to use leftover Mexican ingredients, turning out very successful and surprisingly delicious for resourceful cooking. This practical recipe demonstrates how leftover ingredients can combine into completely new, satisfying meals while the casserole format makes serving easier. The unexpected success proves that creative cooking with available ingredients often produces the most memorable and satisfying results.
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.
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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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
Directions
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 8×8 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 (per serving)
| 487 | Calories |
| 18g | Fat |
| 36g | Carbs |
| 51g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 487 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 10g | 49% |
| Cholesterol 45mg | 15% |
| Sodium 1807mg | 79% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 8g | 28% |
| Total Sugars 6g | |
| Protein 51g | 102% |
| Vitamin C 12mg | 14% |
| Calcium 475mg | 37% |
| Iron 10mg | 53% |
| Potassium 468mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
