Chili Bean Burrito Casserole

Here's a simple, delicious vegetarian casserole that is quick to make and satisfies a crowd.
2 cans vegetarian chili beans in sauce (or leftover vegetarian bean chili), about 3 cups
5 6-inch flour tortillas
3/4 lb Monterrey Pepper Jack cheese, grated
generous cup cooked brown rice
4 green onions, chopped
palmful cilantro, chopped
pint grape tomatoes, halved lengthwise
4 cups baby spinach leaves
chili powder

Lay out the tortillas on a clean counter. Reserve a cup of the beans and 1/4 lb of the cheese. Distribute the remaining beans, cheese, rice and onions about the tortillas, laying ingredients in a strip across the top third of each tortilla. Season with chili powder as desired.  Roll each tortilla and lay seam-side down into an oiled 9x13-inch casserole.

Scatter remaining beans over the tortillas followed by the remaining cheese. Season again with chili powder as desired.  Scatter half the cilantro over the top and bake for 20-30 minutes, until bubbly.

Lay out a bed of spinach leaves on plates. Top with a serving of burrito casserole. Top with tomatoes and more fresh cilantro. Serve with plain Greek yogurt or sour cream.


Serves 5-6.

Cook's Note:  Look, don't drive yourself nuts if you are trying to eat vegetarian, but like me, you also work! If you don't have home-made vegetarian chili on hand, use a can.  There are great choices out there.  I even sometimes use canned Chili Beans ("pinto beans in a medium spice chili sauce") in a pinch.  Another option is to freeze 2-cup portions of chili when you do make it.  I also always freeze portions of rice in a plastic zip bag, whenever I make rice, so I always have cooked rice on hand.