vegetarian burritos

Vegetarian Burritos

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sherry monfils


These are my favorite burritos. The soy crumbles give them a meaty taste, w/ out all that fat.


★★★★★ 1 vote

30 Min
15 Min


  • 3/4 c
    white rice
  • 1-1/2 c
  • 1
    12 oz pkg frozen soy crumbles, like from morningstar
  • 1
    28 oz can diced tomatoes, w/ chiles, drained, 1/4 cup liquid reserved
  • 2-1/2 Tbsp
    chili powder
  • 1 tsp
  • 1 pkg
    taco seasoning mix
  • 2
    10"-flour tortillas
  • 1
    14.25 oz can vegetarian refried beans, divided
  • 1 can(s)
    chopped green chiles.
  • 1/2 c
    salsa, divided
  • 2-1/2 c
    reduced-fat, shredded mexican style cheese

How to Make vegetarian burritos


  1. Bring water to a boil in saucepan. Add rice, reduce heat. Cover, simmer 20 mins, or until liquid is absorbed. In lg skillet over medium heat, cook soy crumbles, tomatoes, reserved liquid, chili powder, cumin and taco seasoning.
  2. Cook 10 mins, stirring often. Heat oven to 375. Spray a 8" x 8" baking pan w/ cooking spray. Lay 1 tortilla in bottom of baking dish. layer w/ 1/2 the beans, chiles, rice, salsa, soy crumble mix, and 1 cup cheese.
  3. Repeat layers, top w/ remaining cheese. Bake 15 mins, or until cheese is melted and bubbly.

Printable Recipe Card

About vegetarian burritos

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Burritos

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