Recipe: Burrito Bake

I will admit that I have several kitchen machines (machines?) that I don’t use regularly, if ever. But, I have this awesome cast iron casserole pan that a friend got us one year for Christmas. It’s like an oven in itself – everything cooks through and stays warm through seconds (or thirds!) of dinner.  Yum.

We make an enchilada casserole a lot and my husband suggested we try making “some sort of burrito dish” with the pan last week. So, we tried it. It’s simple, uses easy ingredients, and it’s going to fo sho make a regular appearance in our house.  You could easily alter this to add (or remove) ingredients of your choice.



1 1/2 cups brown rice, uncooked

3 cups vegetable broth

1 can black beans, slightly drained

1 can kidney or pinto beans, slightly drained

1 14 oz can fire-roasted diced tomatoes

1/3 cup sliced black or kalamata olives, pitted (add more or less if you like!)

1 tsp dried oregano

2 Tbsp nutritional yeast flakes

Flour tortillas



Cook rice on stove top using vegetable broth, per packaging instructions.

While rice is cooking, preheat oven to 375.

When rice is cooked, place it into the bottom of the casserole baking dish.

Add beans, tomatoes, olives, oregano, nutritional yeast to the rice. Stir filling together.

Cover, if your dish has a lid (if it doesn’t, you can use aluminum foil), and bake at 375 for 20-25 minutes, until warm.

When filling is done warming, warm tortillas on stovetop or microwave.

Wrap filling into tortillas and fold. Top with avocado, salsa, and/or non-dairy cheese or sour cream as desired.

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