Step 1

Cook the rice according to package instructions, or cook in your rice cooker. (I cook mine in the rice cooker.)

Step 2

While the rice cooks, make the Beyond Meat Beef Crumbles.

Step 3

Add the crumbles, salt, and olive oil to a frying pan, and cook on medium heat until warm and slightly browned, about 10-15 minutes. Taste, and add additional salt if needed.

Step 4

While the crumbles and rice cook, you can drain the black beans and grate the cheddar.

Step 5

Preheat the oven to 375 degrees.

Step 6

Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.

Step 7

Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.

Step 8

Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.

Step 9

Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.

Step 10

Grease a 9x9 pan. Spread the rice in the bottom of the pan. Use an offset spatula to get the rice even and level.

Step 11

Now spread the meat substitute evenly over the rice.

Step 12

Next, dollup the salsa evenly over the morning star crumbles by the tablespoon. Use your offset spatula to spread the salsa out. Don’t worry if the salsa does not spread completely evenly. The salsa definitely won’t touch every square inch of the surface and that is ok! The flavor really carries and a little bit goes a long way!

Step 13

Now spread the drained black beans out in an even layer on top of the salsa.

Step 14

Last, sprinkle the cheddar/vegan cheddar over the black beans.

Step 15

Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.

Step 16

Let the casserole cool for 15 minutes. At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!

Step 17

Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer. Fold the tortilla up into a burrito. (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Step 18

Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.

Step 19

Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Step 20

Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.

Step 21

Remove the grilled burrito from the skillet, and place on a plate that's been lined with a paper towel to remove excess oil.

Step 22

Repeat the process until you've used all the casserole filling. If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)

Step 23

Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc. Enjoy!