Vegetarian Burrito Casserole

Ingredients

• 2 10-inch burrito-size flour tortillas ()
• 28 ounce canned tomatoes whole drained canned
• 2.5 teaspoons chili powder 
• 1 teaspoon cumin 
• 2  jalapeño peppers fresh divided seeded sliced
• 14.3 ounce vegetarian refried beans divided canned
• 1.5 cups salsa divided
• 2.5 cups cheddar cheese shredded divided
• 12 ounce soy crumbles frozen burger-style
• 1.3 ounce taco seasoning 
• 1.5 cups water 
• 0.8 cup rice white

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. In a saucepan bring water to a boil.
2. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish.
6. 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.
7. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted.
8. Serve immediately.