Easy Vegetarian Chilaquiles (Enchilada Casserole)

• 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)

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.

corn tortillas, enchilada sauce, black beans, vegetarian ground beef, cheddar cheese

Taken from www.food.com/recipe/easy-vegetarian-chilaquiles-enchilada-casserole-312200 (may not work)