Vegetarian Burrito Casserole - cooking recipe

Ingredients

3/4 cup white rice
1/8 cup water
12 ounces soy burgers (crumbled)
28 ounces whole tomatoes, drained (1/4 cup juice reserved)
2 1/2 teaspoons chili powder
1 teaspoon cumin
1 1/4 ounces taco seasoning
20 inches flour tortillas (burrito size)
14 1/4 ounces refried beans (vegetarian, divided)
2 jalapeno peppers (seeded, sliced, and divided)
1 1/2 cups salsa, divided
2 1/2 cups cheddar cheese, shredded and divided

Preparation

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 375.
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, about 10 minutes.
Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup of cheddar cheese.
Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups cheddar cheese.
Bake in a preheated oven for 15 minutes, or until heated through and cheese is melted.
Serve immediately.