Episode: 24


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)



Step 1

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.

Step 2

Mix all the beans together in a medium-sized bowl.

Step 3

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.

Step 4

Repeat layers.  

Step 5

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. •