Vegetarian Burrito Casserole


This is another recipe I found, slightly altered to make it veggie friendly, and one of the best dishes I’ve ever made! It was wooooonderful!

This makes about 4 servings.

Vegetarian Burrito Casserole


  • 1/2 cup cooked yellow rice
  • 2 (8 inch) flour tortillas
  • 1/2 tbs dry mustard
  • 1 tablespoon sour cream
  • 1 tablespoon and 1 teaspoon honey
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1/4 (15 ounce) can garbanzo beans, drained
  • 1/4 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup corn kernels
  • 2 tablespoons shredded mozzarella cheese
  • 2 tablespoons shredded Cheddar cheese
  • 1/4 teaspoon ground cumin


  1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×9 inch baking dish with cooking spray.
  3. Line bottom of baking dish with a tortilla. To make the honey sauce, whisk together the mustard, sour cream, and honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl.
  4. Stir the  mozzarella cheese, Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with a tortilla; sprinkle top with cheese and, if desired, chili powder.
  5. Bake in preheated oven until hot and bubbly, 30 to 45 minutes.

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