Vegan Enchilada Pie

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    cup frozen corn, thawed, drained
  • 1
    (4 1/2 ounce) 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)
  • 14
    cup shredded soy cheese (optional)
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DIRECTIONS

  • Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
  • Add griller crumbles.
  • Reserve 1/4 cup enchilada sauce; set aside.
  • 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.
  • 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.
  • Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
  • Bake, uncovered, 30.
  • Cool 5 minutes and serve.
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