Easy Vegetarian Chilaquiles (Enchilada Casserole)

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!

• Ready In: 23 mins
• Serves: 6-9

Ingredients

• 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

1. Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
2. 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).
3. Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
4. Spread in bottom of 9x9" baking pan.
5. Defrost vegetarian crumbles and heat with beans.
6. Spread over layer of tortilla strips.
7. Sprinkle half the cheese over the bean mix.
8. Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
9. Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
10. Serve with sour cream. Goes well with rice.