Ultimate Veggie Enchilada Bake Recipe

Ingredients

• ¾ cup of white rice
• 1 ½ cups of water
• 1 pack of frozen soy burger-style crumbles (12 ounces)
• 1 can of whole tomatoes (28 ounces), drained, with 1/4 cup of juice set aside
• 2 ½ teaspoons of chili powder
• 1 teaspoon of cumin
• 1 package of taco seasoning mix (1.25 ounces)
• 2 large burrito-size flour tortillas (10 inches each)
• 1 can of vegetarian refried beans (14.25 ounces), split
• 2 fresh jalapeno peppers deseeded, sliced, and split
• 1 ½ cups of salsa, divided
• 2 ½ cups of shredded Cheddar cheese, split

Step 1

Start by bringing water to a lively boil in a saucepan, then add rice and give it a good stir. Lower the heat, cover the pan, and let it simmer gently for about 20 minutes until the rice is perfectly cooked and fluffy.

Step 2

Meanwhile, get your oven ready by preheating it to a toasty 375 degrees F (190 degrees C).

Step 3

In a medium frying pan set over medium-high heat, create a flavorful mixture by combining soy crumbles, juicy tomatoes along with their reserved liquid, a sprinkle of chili powder, a dash of cumin, and the zesty taco seasoning. Allow everything to cook together for about 10 minutes, stirring occasionally and breaking up the tomatoes for a lovely saucy texture.

Step 4

Next, take a lightly greased 8x8 inch baking dish and lay down a soft flour tortilla as the base. Now comes the fun part - start layering! Begin with a generous spread of beans, some spicy jalapeno slices, a spoonful of the cooked rice, a dollop of salsa, a portion of the savory soy mixture, and a sprinkle of Cheddar cheese. Repeat these delicious layers until you run out of ingredients, finishing off with a final flourish of Cheddar cheese on top.

Step 5

Pop the assembled dish into your preheated oven and let it bake for around 15 minutes, or until everything is heated through and the cheese on top has melted into gooey perfection. Once ready, serve it straight away while it’s piping hot and enjoy the mouthwatering flavors!