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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 538.5
  • Total Fat: 10.9 g
  • Cholesterol: 14.4 mg
  • Sodium: 1,184.5 mg
  • Total Carbs: 85.9 g
  • Dietary Fiber: 15.4 g
  • Protein: 28.5 g

View full nutritional breakdown of Vegetarian Bean Burrito Casserole calories by ingredient
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Vegetarian Bean Burrito Casserole

Submitted by: SRKIENLE

Introduction

Easy, hearty, filling and very good. This recipe can easily be made Vegan by eliminating the Parmesan cheese. Serves 4 in an 8x8 baking dish. Double recipe for 13x9 baking dish. Easy, hearty, filling and very good. This recipe can easily be made Vegan by eliminating the Parmesan cheese. Serves 4 in an 8x8 baking dish. Double recipe for 13x9 baking dish.
Number of Servings: 4

Ingredients

    1 cup uncooked rice
    1 14 oz can tomatoes, with liquid
    1 17 oz can black beans, drained
    1 14 oz can vegetarian refried beans
    2 flour tortillas
    1 small Anaheim pepper, diced
    1 3oz can diced green chilies
    1/2 cup onion, diced
    1 cup shredded Parmesan (optional, omit for Vegan)
    1 Tbsp chili powder
    1 tsp ground cumin

Directions

Cook rice according to package instructions.

In a large saute pan, combine tomatoes, black beans, diced green chilies, chili powder and cumin. Cook over medium heat until hot.

In a lightly greased 8x8 baking dish, place 1 tortilla in bottom. Spread half of the refried beans over the tortilla. Add half of the tomato mixture, Anaheim pepper, onion and Parmesan cheese on top. Repeat with a second layer.

Cook at 375 degrees, covered for 10 minutes. Cook another 10 minutes uncovered. Remove from oven and let stand for about 5 minutes. Serve.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SRKIENLE.






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