Ingredients

• 0.75 cups white rice
• 1.5 cups water
• 1 , 12 ounce
• 1 , 28 ounce
• 2.5 teaspoons chili powder
• 1 teaspoon cumin
• 1 , 1.25 ounce
• 2 , 10 inch
• 1 , 14.25 ounce
• 2 freshs jalapeno peppers - seeded , sliced, and divided
• 1.5 cups salsa , divided
• 2.5 cups shredded Cheddar cheese , divided

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 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, for 10 minutes.
4. 4 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 Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Nutrition per serving