Freekeh Burrito Casserole

This is my Mexican inspired freekeh recipe.

burrito casserole

Serves: 8

Prep & Cooking time: 1hr 20min

Energy: 452kcals

2 of your 5 a day


  • 2 tablespoons cooking olive oil
  • 1 1/2 cups freekeh
  • 1/2 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 cups water
  • 1 can diced tomatoes with green chilies
  • 1 teaspoons chili powder
  • 1 cup shredded Cheddar
  • 1tbsp cumin
  • 1 can of vegetarian refried beans
  • 1 can of sweetcorn
  • 1 can of petis pois
  • 2 (10 inch) burrito-size flour tortillas
  • Serve with corn on the cob


  1. Firstly, cook the freekeh. In a large saucepan, after adding the olive oil to heat, add the freekeh, onion, peppers, and garlic . Cook until the freekeh is browned and vegetables are tender.
  2. Then stir in the water, half the tomatoes, chili powder, and salt and bring to a boil.
  3. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
  4. Stir in 2/3 of the cheese and transfer to a serving bowl.
  5. Then, place the remaining tomatoes & reserved tomato juice, chili powder, cumin, peas and sweetcorn in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
  6. Next, lay 1 flour tortilla in a lightly greased 8×8 inch baking dish.
  7. Layer with the freekeh mixture and the tomato & vegetable mix.
  8. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with the remainder cheddar cheese.
  9. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.


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