Vegan Enchilada Pie

Submitted by januarybride

"Recipe revised from a version on EatBetterAmerica.com. Feel free to top this off with a dollop of guacamole and some sliced black olives to make it extra special"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 340.19 g vegetarian ground beef (I use Morningstar crumbles)
• 1 medium onion, chopped (1/2 cup)
• 283.49 g red enchilada sauce (if you are vegan, either make your own, or purchase a vegan brand)
• 118.29 ml frozen corn, thawed, drained
• 127.57 g can chopped green chilies, drained
• 236.59 ml pinto beans, drained (may sub black beans)
• 4.92 ml ground cumin
• 4.92 ml chili powder
• 4 flour tortillas for burritos (from 11 oz package)
• 59.14 ml shredded soy cheese (optional)

directions

1. Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
2. Add griller crumbles.
3. Reserve 1/4 cup enchilada sauce; set aside.
4. Add remaining enchilada sauce, corn and chiles to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
5. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
6. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
7. Bake, uncovered, 30.
8. Cool 5 minutes and serve.