1 medium onion, finely diced
1, 20-ounce can Worthington or Loma Linda Vegeburger or 2 cups your favorite burger
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups your favorite salsa
10 flour tortillas, torn in pieces
6 cups cooked brown rice
1 16-ounce can pinto beans, drained
1 15-ounce can black beans, drained
1 16-ounce can vegetarian refried beans
1 7-ounce can diced green chiles
2 cup black olives
3 cups vegan cheese, shredded (optional)
Spray a large skillet with non-stick cooking spray and saute the onion until clear. Add the burger and cook until browned. Add the cumin and chili powder and mix. Set aside until needed.
Mix all the beans together in a medium-sized bowl.
Pour enough salsa in the bottom of a 9 x 13-inch casserole dish to cover it and then add a layer of torn tortilla pieces. Then layer in the following order: rice, burger, beans, green chiles, cheese, olives.
Bake at 350 degrees for 30-40 minutes or until heated.
Serving Suggestion: Cut into squares and top each serving with Tofutti Better than Sour Cream, tomatoes, lettuce, and avocado.