3/4 cup white rice1 1/2 cups water1 (12 ounce) package frozen soy burger-style crumbles1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved2 1/2 teaspoons chili powder1 teaspoon cumin1 (1.25 ounce) package taco seasoning mix2 (10 inch) burrito-size flour tortillas1 (14.25 ounce) can vegetarian refried beans, divided2 fresh jalapeno peppers - seeded, sliced, and divided1 1/2 cups salsa, divided2 1/2 cups shredded Cheddar cheese, dividedIn 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.
Amount Per Serving Calories: 486 | Total Fat: 18g | Cholesterol: 45mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 486
Total Fat: 18g
Cholesterol: 45mg
Sodium: 1808mg
Total Carbs: 35.9g
Dietary Fiber: 7.7g
Protein: 50.8g
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