Recipe by piratejenny
More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
- 12 corn tortillas
- 1 (19 ounce) can enchilada sauce
- 1 (15 ounce) can black beans (I use Goya Black Bean Soup)
- 1 (12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)
- 4 -8 ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)
Directions See How It's Made
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.