Vegan Enchilada Pie

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: 50 mins
• Serves: 6

Ingredients

• 12  ounces vegetarian ground beef (I use Morningstar crumbles)
• 1  medium onion, chopped (1/2 cup)
• 10  ounces  red enchilada sauce (if you are vegan, either make your own, or purchase a vegan brand)
• 1⁄2 cup frozen corn, thawed, drained
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1  cup pinto beans, drained (may sub black beans)
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 4  flour tortillas for  burritos (from 11 oz package)
• 1⁄4 cup  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.