Vegetarian Burrito Casserole

Ingredients:
3/4 cup cooked rice
1 (12 oz) package frozen soy burger-style crumbles
1 (28 oz) can whole tomatoes, drained, 1/4 cup juice reserved
2 1/2 tsp. chili powder
1 tsp. cumin
1 (1.25 oz) package taco seasoning mix
2 (10 inch) burrito-size flour tortillas
1 (14.25oz) can vegetarian refried beans
2 fresh jalepeno peppers- seeded, sliced & divided
1 1/2 cups salsa
2 1/2 cups Cheddar cheese

Directions:
Preheat over to 375 degrees F

Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin & taco seasoning in medium frying pan over medium high heat. Cook & stir, breaking up tomatoes, for 10 minutes.

Lay 1 flour tortilla in a lightly grease 8x8 inch baking dish. Layer w/ 1/2 the beans, jalepeno slices, rice, salsa, soy mixture & 1 cup Cheddar cheese. Repeat layers w/ remaining ingredients, beginning w/ the flour tortilla & top w/ remaining 1 1/2 cups Cheddar cheese.

Bake in preheated oven for 15 minutes, or until heated through & cheese is melted. Serve immediately.


*I left out the jalepenos because I didn't want it to be too hot for Roman. And I left out the salsa because I didn't know if that would make it watery or not. Can always be added on top.