Enchilada Bake
- 1 12-oz. bag Morningstar Farms or other vegan burger crumbles
- 1 pakcet taco seasoning
- 2 tablespoons vegetable oil
- 1/2 cup minced scallions
- 2 tablespoons all-purpose flour
- 1 cup vegetable stock
- 2 cans pinto beans, drained
- 2 cans enchilada sauce
- 12 corn tortillas
- 1 bag shredded cheddar soy cheese
- 1 4.5-oz. can diced green chiles
- 1 bag Fritos, crushed
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In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside. Heat the oil in a skillet over medium heat. Add the scallions and cook about 3 minutes or until softened. Stir in the flour and cook 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and Preah the oven to 375 F. Spray a 9” x 13” baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chilies, more enchilada sauce, and 4 more tort |
