Vegetarian Bean Burrito Casserole {Freezer Meal}
Vegetarian Bean Burrito Casserole {Freezer Meal}
I've made this freezer vegetarian bean burrito casserole on several occasions. It is from honeyandbirch.com and does not require an ounce of pre-baking or pre-cooking. The dish is easy to assemble, inexpensive to make, and a crowd pleaser of all ages.
This bean casserole is so dense, I envision a cement brick each time it's taken out of the freezer. Imagine the bellies full of satisfaction upon the casserole's consumption!
The recipe calls for flour tortillas, but feel free to use corn for a gluten free dish. If making with flour tortillas, corn chips go well as a side for a little added crunch and texture. Suggested toppings include sour cream, avocado, or chopped green onions.
If making this dish for a strict vegetarian, select beans and tortillas without lard. Another note on the beans, I've used a combination of refried black beans and refried pinto beans.To eliminate waste, freeze any remaining tortillas for future use. I've used them to create a quick cheese quesadilla dinner for my nephews (who commented several times on how they loved the meal and thanked me for it).
You can spice up this dish or make it more mild depending on the audience. Add some heat with spicy refried beans, a couple of diced up jalapeno peppers, or hot salsa (instead of medium or mild).I use Trader Joe's taco seasoning because of its fairly clean ingredients (e.g., no MSG).
This bean casserole is so dense, I envision a cement brick each time it's taken out of the freezer. Imagine the bellies full of satisfaction upon the casserole's consumption!
The recipe calls for flour tortillas, but feel free to use corn for a gluten free dish. If making with flour tortillas, corn chips go well as a side for a little added crunch and texture. Suggested toppings include sour cream, avocado, or chopped green onions.
If making this dish for a strict vegetarian, select beans and tortillas without lard. Another note on the beans, I've used a combination of refried black beans and refried pinto beans.To eliminate waste, freeze any remaining tortillas for future use. I've used them to create a quick cheese quesadilla dinner for my nephews (who commented several times on how they loved the meal and thanked me for it).
You can spice up this dish or make it more mild depending on the audience. Add some heat with spicy refried beans, a couple of diced up jalapeno peppers, or hot salsa (instead of medium or mild).I use Trader Joe's taco seasoning because of its fairly clean ingredients (e.g., no MSG).
Ingredients
- 2 16 oz jars salsa
- 8 oz diced green chiles
- 16 oz sour cream
- 6 large flour tortillas (you may need more or less depending on how you cut them).
- 3 cups shredded cheddar cheese (Mexican blend or mild or sharp cheddar)
- 1.25 oz taco seasoning
- 32 oz refried beans (black, pinto, or mixture of two)
Instructions
- Combine and stir salsa and chiles in medium-sized bowl.
- Combine and stir sour cream, beans, and seasoning in a separate medium-sized bowl.
- Pour a thin layer of salsa in the bottom of a 9" x 13" freezer pan.
- Add a layer of tortillas (cut into strips for even placement) on top of the salsa, followed by a layer of salsa, about 1/3 of the bean mixture, and a cup of cheese.
- Repeat the layers two more times: tortilla strips, 1/4 salsa, 1/3 bean mixture, one cup of cheese.
- Final layer: Last of tortilla strips, cheese, and salsa.
- To freeze: cover with plastic wrap and lid. Thaw in fridge overnight before baking. Bake at 350°F until cheese is melted (about 20-25 minutes).